Description
Summer’s freshest broccoli salad combines crisp vegetables with tangy dressing, creating a delightful side dish. Crunchy textures and zesty flavors will make you crave this refreshing salad at every picnic and potluck.
Ingredients
Scale
Fresh Produce:
- 4 cups broccoli florets
- 1/2 cup red onion
Protein and Dairy:
- 1 cup shredded cheddar cheese
- 8 slices bacon
Nuts, Seeds, and Dried Fruit:
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
Dressing Ingredients:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Chop fresh broccoli florets into bite-sized pieces, ensuring uniform size for consistent texture and even dressing absorption.
- Finely dice red onion to provide a sharp, crisp contrast to the broccoli’s mild flavor.
- Crumble bacon into small, crunchy fragments that will distribute throughout the salad for bursts of smoky richness.
- Sprinkle shredded cheddar cheese to add creamy, tangy notes and enhance the overall protein content.
- Scatter dried cranberries for a sweet-tart element that complements the savory ingredients.
- Toss sunflower seeds into the mixture to introduce a nutty crunch and additional nutritional depth.
- Whisk mayonnaise with apple cider vinegar, creating a smooth, balanced dressing base that will bind all ingredients together.
- Incorporate sugar to round out the dressing’s flavor profile, balancing the vinegar’s acidity.
- Season the dressing with salt and black pepper to heighten and integrate the various taste components.
- Drizzle the prepared dressing over the salad, gently folding to ensure every ingredient is evenly coated.
- Refrigerate for 60-90 minutes at 40°F, allowing flavors to meld and develop a harmonious taste.
- Serve chilled, offering a refreshing and satisfying side dish perfect for gatherings or light meals.
Notes
- Prep broccoli florets in advance by cutting them into uniform, bite-sized pieces to ensure even dressing distribution and better texture.
- For a lighter version, swap mayonnaise with Greek yogurt or a mix of Greek yogurt and light mayonnaise to reduce calories without sacrificing creaminess.
- Transform this salad into a vegetarian-friendly option by replacing bacon with roasted sunflower seeds or crispy tempeh bits for added protein and crunch.
- Make ahead and store in an airtight container for up to 3 days, but add crunchy elements like seeds and bacon just before serving to maintain their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 312 kcal
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg