Easy Broccoli Salad

This broccoli salad is fresh, crunchy, and packed with flavors from bacon and cranberries.

Prep Time 15

Total Time 15

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 200 kcal

8 cups Bite-size broccoli florets from about 3 heads of broccoli, rinsed and dried well
1 package Chopped bacon 3.5-ounce, roughly 1 cup or 14 to 16 slices cooked and crumbled
½ cup Dry roasted sunflower kernels for nutty crunch
1 cup Dried cranberries adding fresh, sweet burst
½ cup Red onion finely diced, about a quarter of a medium onion
1 cup Thick cut shredded sharp cheddar cheese to make it creamy
1 cup Mayonnaise for tangy dressing
2 tablespoons White wine vinegar or apple cider vinegar
2 tablespoons Sugar to balance tang

Start by rinsing your broccoli heads and drying florets thoroughly. Wet broccoli won’t crisp as good inside the salad.
Cook your bacon in a skillet 'til it’s nice and crispy then crumble it on a plate lined with paper towels.
In a large bowl, combine all the broccoli florets, crumbled bacon, sunflower kernels, dried cranberries, red onion, and shredded cheddar.
Whisk together your dressing: mayonnaise, vinegar, and sugar until smooth and creamy. Pour it over the salad mixture and toss thoroughly.
Stick the bowl in the fridge for at least 30 minutes so the flavors mingle and the salad chills properly.

Serve chilled, bursting with fresh crunch and sweet smoky flavors.