Broccoli Salad Recipe: Crunchy and Tangy
Crunchy Broccoli Salad with creamy dressing.
Ingredients
- Broccoli Salad:
- 5 cups broccoli florets chopped
- 6 slices of bacon cooked, crumbled
- ½ cup red onion diced
- ½ cup shredded cheddar cheese
- ⅓ cup dried cranberries or raisins
- ⅓ cup sunflower seeds or almonds
- Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- ½ tsp salt
- ¼ tsp pepper
- Optional: Parsley extra bacon bits
- Suggested Pairings: Grilled chicken iced tea
Instructions
- Cook bacon until crispy, crumble.
- Chop broccoli, pat dry.
- Whisk mayonnaise, sour cream, vinegar, sugar, salt, and pepper.
- Combine broccoli, bacon, onion, cheese, cranberries, and seeds; toss with dressing.
- Chill for 30 minutes; garnish with parsley. Serve with chicken and tea.
Notes
- Chop broccoli evenly for texture.
- Store in the fridge for 3 days; don’t freeze.
- Try a vegetarian variation.
- Pair with sandwiches.