Description
A vibrant and crunchy salad featuring fresh broccoli, crispy bacon, and a creamy dressing, perfect for gatherings or family dinners.
Ingredients
Scale
- 5 cups fresh broccoli florets, cut small (about 2 medium heads)
- 8 slices of thick bacon, cooked until crispy and crumbled
- 1 cup shredded sharp cheddar cheese
- ½ cup red onion, finely diced
- ½ cup dried cranberries (or raisins)
- ⅓ cup sunflower seeds (roasted and salted)
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1½ tablespoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the bacon until crispy and let it cool on paper towels. Crumble them into small pieces or cut them into small strips. Set aside.
- Cut the stems off the broccoli and cut the heads into bite-sized pieces. Wash thoroughly and dry them with paper towels to remove excess water.
- Add the broccoli, bacon, shredded cheddar, red onion, dried cranberries, and sunflower seeds into a large bowl.
- Whisk all the dressing ingredients (mayonnaise, apple cider vinegar, honey, salt, and pepper) in a small bowl until smooth.
- Pour the dressing into the bowl with the broccoli mixture. Toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to one hour before serving. The broccoli softens slightly, and the flavors meld together.
- Taste before serving and adjust seasoning with salt and pepper if needed.
Notes
Letting the salad chill enhances the flavor. Use quality bacon for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg