Broccoli Salad

A vibrant medley of flavors and textures with fresh broccoli, sharp cheddar, sweet craisins, and savory beef bacon, perfect for any meal or gathering.

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Prep Time 10

Total Time 1 10

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Salad Ingredients

6 cups broccoli florets Use fresh broccoli for the best crunch.
1.5 cups shredded sharp cheddar cheese Feel free to substitute with other cheeses like feta or gouda for a unique flavor twist.
⅔ cup chopped craisins Provides a sweet contrast.
⅔ cup diced red onion Adds color and sharpness.
⅔ cup cooked and crumbled beef bacon Can replace with turkey bacon or leave out for vegetarian options.
½ cup sunflower kernels Adds crunch.

Dressing Ingredients

1 cup mayonnaise Can use Greek yogurt for a lighter option.
½ cup sour cream Alternatively, substitute with Greek yogurt.
2 tablespoons apple cider vinegar Adds acidity.
1 tablespoon sugar Balances flavors.
1 teaspoon kosher salt Adjust to taste.
1 teaspoon fresh cracked black pepper Add more for spice.

Method

Preparation

In an extra-large mixing bowl, combine the salad ingredients: broccoli florets, shredded cheddar cheese, chopped craisins, diced red onion, crumbled beef bacon, and sunflower kernels. Toss gently.
In a medium-sized mixing bowl, whisk together the dressing ingredients: mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and fresh cracked black pepper until smooth.

Assembly

Pour the dressing over the broccoli mixture and stir gently to coat all ingredients.
Cover tightly and chill in the refrigerator for at least 1 hour.

Serving

After chilling, stir the salad again before serving in a large bowl or on individual plates.

Notes

This salad can be made in advance and stored in the fridge for up to 3 days. For best texture, enjoy within 24 to 48 hours. Customize with fruits like apples or grapes for sweetness, or make it vegetarian by swapping the beef bacon for crisped chickpeas or grilled tofu.