Description
Transforming broccoli into a star attraction, this classic salad combines crispy bacon, sharp cheddar, and a creamy dressing for a delightful side dish.
Ingredients
Scale
- 5 cups fresh broccoli florets (about 450g), cut into bite-sized pieces
- ¼ cup red onion, finely chopped
- 6 slices cooked bacon, crisped and crumbled
- ½ cup sunflower seeds
- ½ cup raisins (optional but recommended)
- 1 cup shredded sharp cheddar cheese (about 100g)
- ¾ cup mayonnaise (180ml)
- 2 tablespoons apple cider vinegar (30ml)
- 1 tablespoon honey (15ml)
- 1 teaspoon granulated sugar (optional)
- Salt and pepper to taste
Instructions
- Prep the broccoli: Rinse 5 cups of broccoli florets under cold water. Pat dry thoroughly to avoid sogginess. Chop into bite-sized pieces, including tender stems for variety.
- Chop the onion: Finely dice ¼ cup of red onion.
- Cook the bacon: In a skillet over medium heat, cook 6 slices of bacon until crisp (about 8 minutes). Drain on paper towels and crumble once cool.
- Toast sunflower seeds: In a dry pan over medium heat, toast ½ cup of sunflower seeds for 2–3 minutes until golden and fragrant.
- Make the dressing: In a small bowl, whisk together ¾ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon sugar (if using). Season with salt and pepper.
- Combine ingredients: In a large mixing bowl, toss together broccoli, onion, bacon, sunflower seeds, raisins, and cheddar cheese. Pour the dressing over and mix gently.
- Chill: Cover the salad and refrigerate for at least 1 hour before serving.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. This salad can be made ahead of time and is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg