Broccoli Salad
Ingredients
- • 680 g broccoli florets
- • 170 g bacon
- • 75 g red onion, finely diced
- • 80 g dried cranberries
- • 60 g sunflower seeds
- • 115 g sharp cheddar cheese, cubed
- • 150 g mayonnaise
- • 30 ml apple cider vinegar
- • 30 ml honey
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then chop into small pieces.
- 2
Cut the broccoli into small, bite-sized florets. If using larger stems, peel and dice them into small pieces.
- 3
In a large mixing bowl, combine the broccoli florets, chopped bacon, diced red onion, dried cranberries, sunflower seeds, and cubed cheddar cheese.
- 4
In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth and well combined.
- 5
Pour the dressing over the broccoli mixture and toss everything together until all ingredients are evenly coated.
- 6
Season with salt and black pepper to taste. Mix well.
- 7
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- 8
Give the salad a final toss before serving. Best enjoyed within 2 days.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This crowd-pleasing salad strikes the perfect balance between creamy and crunchy, with sweet cranberries and smoky bacon making it irresistible at potlucks. Make it a few hours ahead to let the flavors meld, and don't skip the sunflower seeds—they add that essential nutty crunch!"
