Broccoli Salad
A delicious broccoli salad featuring bacon, cranberries, and a creamy dressing, perfect for any occasion.
Equipment
- large bowl
- small bowl
- whisk
Ingredients
Vegetables
- 5-6 cups broccoli florets About 2 ½ heads of broccoli
- 1 cup sharp cheddar cheese Thicker, not finely shredded
- ⅔ cup dried cranberries
- ½ cup crumbled bacon Roughly 8 strips if cooked at home
- ½ cup salted sunflower seeds
- ⅓ cup red onion Diced into small pieces
Dressing
- ¾ cup mayo Olive oil mayo is preferred
- ¼ cup sour cream May substitute with Greek yogurt
- 1 ½ Tablespoon white wine vinegar Other vinegars can be used
- 3 Tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Refrigerate for at least one hour before serving for best flavor. Toss again before serving.
Notes
Keep refrigerated if not consuming right away. Salad can be stored in the refrigerator for 3-4 days. It is recommended to store salad and dressing separately if preparing in advance.
Nutrition
Serving: 1cupCalories: 291kcalCarbohydrates: 17gProtein: 8gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 617mgPotassium: 92mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 4.1mgCalcium: 30mgIron: 0.7mg
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