Easy Broccoli Salad
This quick and easy recipe for Broccoli Salad combines the best ingredients for a no-cook side dish perfect for warm summer gatherings. Loaded with crisp broccoli, bacon, cranberries, and a creamy dressing, it's a summer must-have!
Equipment
- 1 Large bowl
- 1 Small bowl
Ingredients
Ingredients
- 8 cups bite-size broccoli florets about 3 heads of broccoli, rinsed and dried well
- 1 (3.5-ounce) package real chopped bacon around a cup, 14-16 slices cooked and crumbled
- ½ cup dry roasted sunflower kernels
- 1 cup dried cranberries
- ½ cup red onion finely diced (about ¼ medium red 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
- First, you cook the bacon till it’s super crispy then crumble it. Set it aside while you get the other stuff.
- Grab a big bowl and toss in the broccoli, crumbled bacon, sunflower kernels, dried cranberries, and diced red onion.
- In a smaller bowl, whisk the mayo, vinegar, and sugar till smooth and kinda creamy.
- Pour this dressing all over your broccoli mix and toss it till everything’s coated nice and even.
- Next, gently fold in that shredded sharp cheddar. Don’t mix too hard or you’ll bruise the broccoli.
- Now cover the whole bowl and stick it in the fridge for at least half an hour to let flavors meld with the steam cues still fresh in your mind.
- When supper time hits, give it a last toss and maybe a quick taste test. Adjust vinegar or sugar if your taste buds want a little more zing.
Notes
Serve fresh for best flavor. Store in an airtight container in the fridge for up to 3 days. Adjust seasoning after refrigeration by adding a bit more mayo or vinegar as needed.