Description
This delicious Broccoli Salad combines crunchy broccoli florets with sharp cheddar cheese, sweet craisins, tangy red onion, savory bacon, and sunflower kernels, all tossed in a creamy apple cider vinegar dressing. Perfect as a refreshing side dish for any meal.
Ingredients
Scale
Salad
- 6 cups broccoli florets broken into bite size pieces
- 1½ cups shredded sharp cheddar cheese
- ⅔ cup chopped craisins (dried cranberries)
- ⅔ cup diced red onion
- ⅔ cup cooked and crumbled bacon
- ½ cup sunflower kernels
Dressing
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Combine salad ingredients: Using an extra large mixing bowl, combine the broccoli florets, shredded sharp cheddar cheese, chopped craisins, diced red onion, cooked and crumbled bacon, and sunflower kernels. Mix thoroughly to evenly distribute all ingredients.
- Prepare the dressing: In a medium size mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and freshly cracked black pepper until the mixture is smooth and well combined.
- Toss salad with dressing: Pour the prepared dressing over the broccoli mixture. Stir gently but thoroughly to ensure all salad ingredients are completely coated with the dressing.
- Chill the salad: Cover the salad tightly with a lid or plastic wrap and refrigerate for 1 hour to allow the flavors to meld and the salad to chill before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Use a bowl with a lid for storage instead of plastic wrap to keep broccoli crisp and prevent odor from spreading.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- To make it vegetarian, omit bacon or replace with smoked tempeh or mushrooms.
