Easy Broccoli Salad
A fresh and delicious broccoli salad, perfect for any occasion.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 cups broccoli florets bite-size, about 3 heads, rinsed and dried real well
- 1 package chopped bacon cooked and crumbled, 3.5-ounce package
- ½ cup dry roasted sunflower kernels
- 1 cup dried cranberries
- ½ cup red onion diced fine, about ¼ medium onion
- 1 cup thick cut shredded sharp cheddar cheese
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 tablespoons sugar
Instructions
Instructions
- Start by prepping your broccoli florets nice and bite-size. You gotta rinse and dry ‘em real good so your salad stays fresh and crisp.
- Cook your bacon until crispy then crumble it up. This adds that smokey, crunchy goodness that makes this salad pop.
- Toss broccoli, bacon, sunflower kernels, dried cranberries, and diced red onion all up in a big bowl. This combo is where the flavors start to get exciting.
- In a small bowl, whisk mayo, vinegar, and sugar until smooth and creamy. This dressing is simple but packs a punch.
- Pour dressing over your broccoli mix and toss gently till every piece gets coated in that yum sauce.
- Fold in shredded cheddar cheese nice and slow so it doesn’t clump up but spreads out evenly.
- Cover the bowl and pop it in the fridge for at least 30 minutes. This chill time lets the flavors mingle and soften the broccoli just a bit for that perfect tender pull.
- Before serving, give it one last toss and get ready for hell yeah tastes in every bite.
Notes
Serve chilled for the best flavor. You can adjust the sweetness and tanginess by adding more or less sugar and vinegar to taste.