Broccoli Salad
A delicious Broccoli Salad recipe made with bacon, cranberries, and simple add-ins, perfect for any occasion.
Equipment
- large bowl
- Small bowl
- whisk
Ingredients
- 5-6 cups broccoli florets about 2 ½ heads of broccoli
- 1 cup sharp cheddar cheese thicker, not finely shredded
- ⅔ cup dried cranberries
- ½ cup crumbled bacon
- ½ cup salted sunflower seeds
- ⅓ cup red onion diced into small pieces
Dressing
- ¾ cup mayo olive oil mayo preferred
- ¼ cup sour cream may substitute with plain Greek yogurt
- 1 ½ Tablespoon white wine vinegar or red wine vinegar, apple cider vinegar, champagne vinegar
- 3 Tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Notes
Broccoli salad may be stored in the refrigerator in an airtight container for up to 3-4 days. For best flavor, store the salad and the dressing separately, then toss together at least an hour before serving.
Nutrition
Serving: 1cupCalories: 291kcalCarbohydrates: 17gProtein: 8gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 617mgPotassium: 92mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 4.1mgCalcium: 30mgIron: 0.7mg
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