Broccoli Salad: A Refreshing and Flavorful Crunch in Every Bite
A vibrant salad combining crisp broccoli florets, tangy cheddar cheese, zesty red onions, cranberries, turkey bacon, and sunflower kernels in a creamy, tangy-sweet dressing. Perfect for potlucks, picnics, or as a wholesome side, this salad offers a satisfying balance of textures and flavors.
Servings: 6 servings
Calories: 430kcal
Ingredients
- 6 cups broccoli florets, washed and chopped into bite-sized pieces
- 1½ cups cheddar cheese, shredded
- ⅔ cup craisins (dried cranberries)
- ⅔ cup red onion, finely chopped
- ⅔ cup turkey bacon, cooked and crumbled (halal alternative to pork bacon)
- ½ cup sunflower kernels
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Prepare the ingredients: wash broccoli florets and chop into bite-sized pieces. Finely chop red onion and shred cheddar cheese.
- Cook the turkey bacon: in a skillet over medium heat, cook until crispy. Cool and crumble into small pieces.
- Make the dressing: whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and black pepper until smooth.
- Combine salad components: in a large bowl, add broccoli, shredded cheddar, chopped red onion, craisins, sunflower kernels, and crumbled turkey bacon. Toss to blend.
- Add the dressing: pour over the salad and toss gently to coat, avoiding crushing broccoli.
- Chill before serving: refrigerate for at least 1 hour to meld flavors and soften the dressing.
- Serve and enjoy: give a final gentle toss, then serve chilled.
Notes
Chilling enhances flavor balance. For a lighter option, substitute mayonnaise with Greek yogurt. Sunflower kernels can be replaced with almonds for added crunch. Store in the refrigerator for up to 2 days.