Crunchy and Flavorful: The Ultimate Broccoli Salad

This broccoli salad recipe doesn’t require many fancy ingredients.

• It’s simple to prepare

• The dressing is very straightforward and extra creamy with a slight tang.

• It's best prepared in advance, making it ideal for potlucks, BBQs, or even lunches throughout the week.

• It’s always a favorite; we almost never have leftovers, but if you do, they keep for about 4 days.

A vibrant broccoli salad featuring tangy red onion, and cheddar cheese, all tossed in a creamy dressing.

Ingredients

• 5-6 cups broccoli florets 1 lb., this was about 2 ½ heads of broccoli for me (450g)

• 1 cup sharp cheddar cheese thicker, not finely shredded (115g)

• ⅔ cup dried cranberries (85g)

• ½ cup salted sunflower seeds (60g)

• ⅓ cup red onion diced into small pieces (50g)

• ½ cup crumbled bacon² (60g) (Optional - I don't think it's needed)

  
  

Dressing

• ¾ cup mayo (175g)

• ¼ cup sour cream (70g)

• 1 ½ Tablespoon apple cider vinegar

• 3 Tablespoons sugar (40g)

• ¼ teaspoon salt

• ¼ teaspoon pepper

Instructions:

1. Soak cranberries in hot water for approximately 5 minutes to make them plump. Drain thoroughly.

2. Mix broccoli florets, cheddar cheese, cranberries, bacon (if using), sunflower seeds, and onion in a large bowl.

3. In a separate small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-blended.

4. Pour the dressing over the broccoli mixture and toss or stir well.

5. The broccoli salad can be served immediately, but for optimal flavor, refrigerate for at least one hour before serving. Ensure to toss the salad thoroughly again before serving. Keep refrigerated if not consuming right away.