Ingredients
Scale
- 1 large head of broccoli, cut into bite-sized florets
- 1/2 cup mayonnaise
- 1/4 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/4 cup bacon bits, cooked and crumbled
- 1/4 cup cheddar cheese, shredded
- 2 tablespoons apple cider vinegar
Instructions
- Step 1: Blanch the broccoli florets. Bring a pot of salted water to a boil. Add the broccoli and cook for 2-3 minutes, until bright green and slightly tender-crisp. Immediately plunge into an ice bath to stop the cooking process. Drain well and pat dry with paper towels.
- Step 2: Prepare the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and a pinch of salt and pepper to taste.
- Step 3: Combine the ingredients. In a large bowl, combine the blanched broccoli, red onion, cranberries, sunflower seeds, bacon bits, and cheddar cheese.
- Step 4: Add the dressing. Pour the mayonnaise dressing over the broccoli mixture and toss gently to coat evenly.
- Step 5: Refrigerate. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the broccoli to chill. This also helps the broccoli retain its crunch.
- Step 6: Serve. Serve chilled and enjoy!
Notes
- For best crunch, store leftover broccoli salad in an airtight container in the refrigerator for up to 2 days.
- To refresh slightly wilted salad, gently toss with a tablespoon of fresh mayonnaise before serving.
- This salad is a fantastic side dish for grilled chicken or fish, but it's also delicious on its own!
- Toasting the sunflower seeds before adding them enhances their nutty flavor and adds a delightful textural contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American