Description
A refreshing and crunchy broccoli salad featuring a creamy honey-vinegar dressing, mixed with cheddar cheese, red onions, dried cranberries, sunflower seeds, and bacon bits. Perfect as a side dish for gatherings or a light lunch.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar (or lemon juice)
- 1 ½ tablespoons honey
- Salt and pepper to taste
Salad
- 6-7 cups broccoli florets (about 3 heads)
- 1 cup shredded cheddar cheese
- â…“ cup chopped red onions
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup bacon bits
Instructions
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to taste until well combined and smooth.
- Mix the Salad Ingredients: In a large bowl, combine the broccoli florets, shredded cheddar cheese, chopped red onions, dried cranberries, sunflower seeds, and bacon bits. Toss gently to evenly distribute the ingredients.
- Combine and Chill: Pour the prepared dressing over the broccoli mixture and toss thoroughly to coat everything evenly. Serve the salad immediately for a fresh crunch, or for best flavor, refrigerate for at least one hour to allow the flavors to meld.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat alternative.
- To make this salad vegetarian, omit the bacon bits or replace with crunchy roasted chickpeas.
- Red onion can be soaked in cold water for 10 minutes prior to mixing to tone down its sharpness.
- Chilling the salad for at least one hour enhances the flavor but it can also be served right away.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; salad is best fresh.
