Crunchy, tangy, broccoli salad at its finest.
This broccoli salad is a delightful mix of crunchy textures and tangy flavors. The blanched broccoli remains crisp, while the sharp cheddar cheese adds richness. Bacon bits introduce a savory, smoky touch, and the dried cranberries provide a sweet contrast. Sunflower seeds add a satisfying crunch, and the creamy, slightly tangy dressing ties it all together. This salad pairs wonderfully with grilled meats like chicken or pork, complementing the flavors with its freshness and texture. It’s also a great addition to a summer barbecue or a light lunch, providing a healthy and tasty option for any occasion.
Ingredients
- 4 cups fresh broccoli florets
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup bacon bits (or cooked, crumbled bacon)
- 1/4 cup sunflower seeds or chopped walnuts
- 1/2 cup dried cranberries/craisins or raisins
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar
- Salt and pepper to taste
Directions
- Blanch the Broccoli
- Bring a pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes until bright green and tender-crisp.
- Drain and immediately plunge the broccoli into a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
- Prepare the Dressing
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper until smooth.
- Combine Ingredients
- In a large bowl, combine the blanched broccoli, red onion, cheddar cheese, bacon bits, sunflower seeds, and dried cranberries.
- Add Dressing
- Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
- Chill and Serve
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Give it a quick toss before serving.
Feel free to adjust the ingredients to your taste or add any extras you like!