Broccoli Salad Recipe
Here's a super easy and classic Broccoli Salad recipe that's perfect for any party or potluck. It's made with bacon, cranberries, sunflower seeds, cheddar cheese, and a homemade dressing. Plus, it's one of my absolute favorite side dishes, and you can whip it up in just minutes! This broccoli salad is different from the regular ones you've tried. It's got a surprise sweetness from a bit of sugar and dried cranberries, along with the usual broccoli, onion, bacon, and cheddar. Everything blends together really well, and a splash of vinegar in the dressing gives it a nice tang. It's seriously the perfect salad for summer, and I bet it'll be the best broccoli salad you've ever tasted!
Equipment
- Cutting Board
- Knife
- Large mixing bowl
- Mixing spoon or spatula
Ingredients
- 4 cups Broccoli florets
- 1/2 cup Dried cranberries
- 1/4 cup Sunflower seeds
- 1/2 cup of Shredded cheddar cheese
- 4 slices of Cooked bacon crumbled
- 1/4 cup Mayonnaise
- 2 tbsp Apple cider vinegar
- 1 tbsp Sugar
Instructions
- Wash the broccoli florets and chop them into bite-sized pieces.
- In a large mixing bowl, combine the broccoli florets, dried cranberries, sunflower seeds, shredded cheddar cheese, and crumbled bacon.
- In a small bowl, mix together the mayonnaise, apple cider vinegar, and sugar to make the dressing.
- Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
- Chill the salad in the fridge for at least 30 minutes before serving to let the flavors meld together.
- Serve chilled and enjoy!
Notes
- Store the salad in an airtight container in the fridge for up to 5 days.
- Avoid freezing as it can change the texture too much.I
- If you want to serve it closer to room temperature, take it out of the fridge 30-60 minutes before serving.
- You can make this salad ahead of time. Although it keeps for up to 5 days, it's best not to make it more than 2 days ahead for the tastiest results.