Broccoli Salad
A delicious and healthy Broccoli Salad packed with cheddar, cranberries, and a creamy dressing.
Equipment
- large bowl
- small bowl
- Whisk
Ingredients
Salad Ingredients
- 5-6 cups broccoli florets 1 lb, about 2 ½ heads of broccoli
- 1 cup sharp cheddar cheese thicker, not finely shredded
- ⅔ cup dried cranberries
- ½ cup crumbled bacon about 8 strips if cooked
- ½ cup salted sunflower seeds
- ⅓ cup red onion diced into small pieces
Dressing
- ¾ cup mayo olive oil mayo recommended
- ¼ cup sour cream may substitute with plain Greek yogurt
- 1 ½ tablespoon white wine vinegar can use red wine, apple cider, or champagne vinegar
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Preparation
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Notes
Keep refrigerated if not consuming right away. Broccoli salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If making several days in advance, store the salad and the dressing separately.
Nutrition
Serving: 1cupCalories: 291kcalCarbohydrates: 17gProtein: 8gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 617mgPotassium: 92mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 4.1mgCalcium: 30mgIron: 0.7mg
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