Broccoli Salad
This Broccoli Salad is crisp, colorful, and full of flavor combining fresh broccoli florets with crunchy bacon, sweet dried cranberries, sunflower seeds, and a creamy tangy dressing. Perfect as a side dish for potlucks, picnics, or everyday meals, it’s a crowd-pleaser that’s quick to prepare and even better the next day.
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Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board & knife
- Skillet (for bacon)
- Paper towels
Ingredients
- For the Salad:
- 5 cups fresh broccoli florets about 2 medium heads
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup red onion finely chopped
- 1/2 cup dried cranberries or raisins
- 1/3 cup sunflower seeds or chopped almonds
- For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Broccoli: Wash and chop broccoli into small, bite-sized florets. Pat dry to remove excess moisture.
- Cook Bacon: Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble into small pieces.
- Make Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine Ingredients: In a large mixing bowl, add broccoli, bacon, cheddar cheese, red onion, cranberries, and sunflower seeds.
- Toss Salad: Pour the dressing over the salad and toss until everything is evenly coated.
- Chill & Serve: For best flavor, refrigerate for at least 30 minutes before serving to let flavors meld.
Servings: 6 servings