Easy Broccoli SaladSecret Ingredient Fruit SaladStrawberry Chess BarsEasy Strawberry SauceStrawberry Lemon LushStrawberry Yum YumEasy Strawberry Freezer Jam

A quick and fresh broccoli salad with bacon, cheddar, and cranberries, tossed in a zingy dressing for a flavorful crunch.

Prep Time 15

Total Time 15

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 350 kcal

8 cups broccoli florets bite-size, about 3 heads, rinsed and dried
1 package real chopped bacon 3.5-ounce, around 1 cup, 14 to 16 slices, cooked and crumbled
½ cup dry roasted sunflower kernels
1 cup dried cranberries
½ cup red onion about ¼ medium sized, finely diced
1 cup thick cut shredded sharp cheddar cheese
1 cup mayonnaise
2 tablespoons white wine vinegar or apple cider vinegar whichever you got
2 tablespoons sugar

Cook your bacon crisp on the stove or in the oven, then crumble and set aside while you get other stuff prepped.
Rinse and dry broccoli really good, then chop into bite-size florets so it’s easy to eat and kinda cute looking on the plate.
In a big bowl, mix broccoli, bacon bits, sunflower kernels, dried cranberries, red onion, and shredded cheddar cheese together real nice.
Whisk mayo, vinegar, and sugar in a small bowl until smooth and ever so slightly thickened. Pour that creamy dressing over your broccoli mix, then toss everything gently so it’s all coated evenly with no clumps stuck in one spot. Cover and chill the salad in the fridge for at least 30 minutes to let all those flavors get comfy and meld together—it’s kinda key to the whole flavor experience.

Store your salad in an airtight container in the fridge to keep the crunch longer.