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Broccoli Salad

A crunchy and zesty Broccoli Salad that combines fresh broccoli with smoky bacon, chewy cranberries, and a tangy dressing for a delightful dish perfect for potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large head broccoli, chopped into small pieces Fresh broccoli is preferred for crunch.
  • 4 pieces bacon, cooked and crumbled Can substitute with chopped turkey or crispy chickpeas.
  • 1/2 cup dried cranberries Can substitute with raisins or chopped dried apricots.
  • 1/2 cup sunflower seeds Roasted seeds add crunch.
  • 1/4 cup red onion, diced Soak in cold water to reduce sharpness if desired.
Dressing
  • 1/2 cup mayonnaise Can use plain Greek yogurt for tanginess.
  • 2 tablespoons honey Can reduce amount for less sweetness.
  • 1 tablespoon apple cider vinegar Adds tanginess.

Method
 

Preparation
  1. Chop the broccoli into small bite-sized pieces.
  2. Soak the chopped broccoli in cold water for a few minutes to maximize crunch.
  3. In a small bowl, mix together the mayonnaise, honey, and apple cider vinegar to make the dressing.
Assembly
  1. Combine the broccoli, crumbled bacon, dried cranberries, sunflower seeds, and diced red onion in a large salad bowl.
  2. Pour the dressing over the salad and toss gently to coat just before serving.

Notes

Store leftover salad in an airtight container in the fridge for up to three days. Keep dressing separate until ready to serve to maintain crispness.