Description
A crunchy, salty, and slightly sweet salad that’s perfect for potlucks and BBQs, featuring fresh broccoli, crispy bacon, sharp cheddar, dried cranberries, and a creamy dressing.
Ingredients
Units
Scale
Salad Ingredients
- 4 cups fresh broccoli florets (Cut into bite-sized pieces.)
- 6-8 slices crispy bacon (Cooked and chopped.)
- 1 cup sharp cheddar cheese (Shredded.)
- 1/2 cup dried cranberries (For sweet pops.)
- 1/4 cup red onion (Thinly sliced.)
- 1/2 cup sunflower seeds or pepitas (For extra crunch.)
Dressing
- 1 cup mayonnaise (Regular full fat is preferred.)
- 2 tablespoons apple cider vinegar (Can substitute with white or rice vinegar.)
- 1 tablespoon sugar or honey (Adjust to taste.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Prepare the broccoli by cutting it into bite-sized florets and peeling the thick outer layer of the stems.
- If desired, blanch the broccoli briefly in boiling water for 30 seconds, then transfer to ice water to keep it crisp.
- Cook the bacon by baking it at 400°F (200°C) for 15-20 minutes or until crisp. Drain on paper towels and chop.
Making the Dressing
- In a bowl, whisk together mayonnaise, vinegar, sugar or honey, salt, and black pepper. Adjust seasoning if needed.
Assembling the Salad
- In a large bowl, combine the broccoli, half of the dressing, cheddar, onion, cranberries, and sunflower seeds.
- Toss gently to combine, then add the bacon, reserving some for topping before serving.
- Chill for at least 1 hour before serving to allow flavors to meld.
Notes
Keep bacon crispy by adding it just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Potluck, Salad, Side Dish
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 6
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
