Ingredients
Method
Preparation
- Cook the bacon. Bake on a sheet pan at 400°F for 15 to 20 minutes until crispy. Let cool, then crumble.
- Chop the broccoli into small bite-size pieces for even dressing coverage.
- Mix the dressing by stirring together mayo, sour cream (if using), sugar, vinegar, salt, and pepper in a small bowl. Adjust sweetness and tanginess as needed.
- In a large bowl, combine chopped broccoli, crumbled bacon, cheddar cheese, red onion, dried cranberries, and sunflower seeds.
- Pour the dressing over the salad and mix until everything is coated.
- Chill for at least 30 minutes in the fridge, then stir again before serving.
Notes
This salad holds up better than leafy salads. Store in an airtight container in the fridge for 2 to 3 days. For best texture, mix in bacon and seeds right before serving. If the salad looks dry after sitting, add a spoonful of mayo or vinegar.
