Broccoli Salad
A classic American potluck salad with crisp raw broccoli florets, smoky bacon, sharp cheddar, and sunflower seeds all tossed in a tangy-sweet creamy dressing. Best made ahead so the flavors meld. Plan ahead: chill at least 1 hour before serving.
Ingredients
- 2 broccoli heads, cut into small florets
- 8 bacon strips, cooked and crumbled
- 1 cup sharp cheddar cheese, diced small
- 1/2 cup red onion, finely diced
- 1/3 cup roasted sunflower seeds
- 1/3 cup dried cranberries
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Cook 8 bacon strips in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate, let cool, then crumble.
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2
In a large bowl, combine 2 cut into small florets broccoli heads, crumbled bacon, 1 cup diced small sharp cheddar cheese, 1/2 cup finely diced red onion, 1/3 cup roasted sunflower seeds, and 1/3 cup dried cranberries.
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3
Whisk together 1 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper in a small bowl.
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4
Pour the dressing over the salad and toss well to coat.
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5
Cover and refrigerate at least 1 hour before serving. Toss again before serving.