Broccoli Salad

 

Broccoli Salad

A simple broccoli salad made with bacon, cranberries, and other simple add-ins!

Course: Salad, Side Dish

Cuisine: American

 

Prep Time: 10minutes minutes

Chilling Time: 1hour hour

Total Time: 10minutes minutes

 

Servings: 8 cups

 

Calories: 291kcal

 

Author: Sam Merritt

Ingredients

• ▢5-6 cups broccoli florets¹ 1 lb, this was about 2 ½ heads of broccoli for me (450g)
• ▢1 cup sharp cheddar cheese thicker, not finely shredded (115g)
• ▢⅔ cup dried cranberries (85g)
• ▢½ cup crumbled bacon² (60g)
• ▢½ cup salted sunflower seeds (60g)
• ▢⅓ cup red onion diced into small pieces (50g)

Dressing

• ▢¾ cup mayo I use olive oil mayo (175g)
• ▢¼ cup sour cream³ (70g)
• ▢1 ½ Tablespoon white wine vinegar⁴
• ▢3 Tablespoons sugar (40g)
• ▢¼ teaspoon salt
• ▢¼ teaspoon pepper

Instructions

• 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.

https://sugarspunrun.com/broccoli-salad/#recipe