Description
This creamy broccoli salad is crunchy, sweet, and savory with a tangy dressing. It’s perfect for potlucks, BBQs, or as a refreshing side dish!
Ingredients
For the Salad:
- 4 cups (about 2 heads) fresh broccoli, chopped into small florets
- 1/2 cup (60g) shredded cheddar cheese
- 1/2 cup (75g) dried cranberries (or raisins)
- 1/3 cup (40g) chopped pecans (or sunflower seeds)
- 1/4 cup (40g) red onion, finely diced
- 6 slices bacon, cooked and crumbled
For the Creamy Dressing:
- 1/2 cup (120g) mayonnaise
- 1/4 cup (60g) Greek yogurt (or sour cream)
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey (or sugar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Prepare the Broccoli – Wash and chop the broccoli into bite-sized pieces. If you prefer a softer texture, blanch the florets in boiling water for 30 seconds, then drain and rinse with cold water.
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Make the Dressing – In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper.
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Assemble the Salad – In a large bowl, combine the broccoli, cheddar cheese, dried cranberries, pecans, red onion, and bacon. Pour the dressing over the salad and toss until evenly coated.
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Chill & Serve – Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.