Broccoli Salad Recipe
This Broccoli Salad Recipe is packed with crunchy broccoli, cheese, bacon, sunflower seeds, and dried cranberries, all tossed in a creamy mayo dressing. It’s the perfect addition to any party or potluck!
Servings: 6 as a side
Cost: $5.45
Equipment
Ingredients
- 6 cups broccoli florets coarsely chopped
- 1 cup sharp Cheddar cheese cut into small cubes
- 1/2 cup + 2 tablespoons dried cranberries
- 8 to 10 slices center-cut bacon cooked and crumbled/diced
- 1/2 cup shelled salted sunflower seeds
- 1/3 cup diced red onion see note 1
Dressing
- 3/4 cup mayo
- 1/4 cup sour cream
- 1 teaspoon Dijon-style mustard
- 1-1/2 tablespoon red wine vinegar
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice optional
- Salt and pepper
Instructions
- Remove stems from broccoli and chop into small pieces.
- In a large bowl, combine chopped broccoli, Cheddar cheese, dried cranberries, and diced red onion.
- In a small bowl, whisk together all dressing ingredients. Season to taste with salt and pepper (I add 1/2 teaspoon each).
- Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. After chilling, toss again and adjust seasoning if needed.
- Just before serving, add cooked and crumbled bacon and sunflower seeds. Toss and serve immediately.
Video
Notes
Note 1: To remove the “bite” of red onion, peel and dice it, then submerge the pieces in a bowl of cold or ice water. Let sit for at least 10 minutes, stirring once or twice, before draining and using in this salad.
Storage: Salad is best eaten the same day it is made.
Nutrition
Serving: 8as a side | Calories: 513kcal | Carbohydrates: 24.6g | Protein: 12.5g | Fat: 42.2g | Cholesterol: 46mg | Sodium: 502.1mg | Fiber: 3.1g | Sugar: 17.2g