Description
A refreshing, crunchy salad packed with broccoli, crispy bacon, cheese, and a creamy dressing—great for potlucks, BBQs, or a healthy side dish!
Ingredients
Units
Scale
For the Salad:
4 cups fresh broccoli florets (about 2 heads)
1/2 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1/3 cup red onion, finely chopped
1/4 cup sunflower seeds (or sliced almonds)
1/2 cup dried cranberries (or raisins)
For the Dressing:
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
2 tbsp apple cider vinegar (or white vinegar)
1 tbsp honey (or sugar)
1/2 tsp salt
1/4 tsp black pepper
Instructions
- Prepare the Broccoli – Chop broccoli florets into bite-sized pieces. (Blanch for 30 seconds in boiling water if you prefer a softer texture, then drain and cool.)
- Mix the Salad Ingredients – In a large bowl, combine broccoli, cheddar cheese, bacon, red onion, sunflower seeds, and dried cranberries.
- Make the Dressing – In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- Combine & Chill – Pour dressing over the salad and toss until everything is evenly coated. Cover and refrigerate for 30 minutes before serving for best flavor.
- Serve & Enjoy! – Garnish with extra bacon or cheese if desired.
Notes
- Make It Healthier: Use Greek yogurt instead of mayo for a lighter version.
- Add Protein: Mix in grilled chicken or chickpeas for a heartier salad.
- Storage: Keeps well in the fridge for up to 3 days in an airtight container.