Name: Broccoli Salad with Creamy Dressing recipe
Ingredients: Fresh Broccoli: 2 large heads (about 2 lbs total), washed, dried thoroughly, and cut into small, bite-sized florets.; Red Onion: ½ a large red onion, finely diced. Red onion provides a sweet, mild bite that complements the other ingredients without overpowering them.; Bacon: 8 slices of thick-cut bacon, cooked until crispy and then crumbled or chopped.; Sharp Cheddar Cheese: 1 cup, shredded or cut into very small cubes. Sharp cheddar provides a robust flavor that stands up to the creamy dressing.; Dried Cranberries: ¾ cup. These add a wonderful chewy texture and a burst of tart sweetness to balance the savory elements.; Salted Sunflower Seeds: ½ cup, shelled. These provide a fantastic nutty flavor and a delightful secondary crunch.; Mayonnaise: 1 cup. Use a good quality, full-fat mayonnaise like Duke’s or Hellmann’s for the best creamy texture and flavor.; Granulated Sugar: ¼ cup. This balances the tang of the vinegar and mayonnaise, creating the salad’s signature sweet and savory profile. You can adjust to your preference.; Apple Cider Vinegar: 2 tablespoons. This provides the essential acidity and tang that cuts through the richness of the mayonnaise and bacon.; Black Pepper: ½ teaspoon, freshly ground.

Ingredients

For the Salad:

Fresh Broccoli: 2 large heads (about 2 lbs total), washed, dried thoroughly, and cut into small, bite-sized florets.
Red Onion: ½ a large red onion, finely diced. Red onion provides a sweet, mild bite that complements the other ingredients without overpowering them.
Bacon: 8 slices of thick-cut bacon, cooked until crispy and then crumbled or chopped.
Sharp Cheddar Cheese: 1 cup, shredded or cut into very small cubes. Sharp cheddar provides a robust flavor that stands up to the creamy dressing.
Dried Cranberries: ¾ cup. These add a wonderful chewy texture and a burst of tart sweetness to balance the savory elements.
Salted Sunflower Seeds: ½ cup, shelled. These provide a fantastic nutty flavor and a delightful secondary crunch.

For the Creamy Dressing:

Mayonnaise: 1 cup. Use a good quality, full-fat mayonnaise like Duke’s or Hellmann’s for the best creamy texture and flavor.
Granulated Sugar: ¼ cup. This balances the tang of the vinegar and mayonnaise, creating the salad’s signature sweet and savory profile. You can adjust to your preference.
Apple Cider Vinegar: 2 tablespoons. This provides the essential acidity and tang that cuts through the richness of the mayonnaise and bacon.
Black Pepper: ½ teaspoon, freshly ground.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Broccoli: The foundation of this salad is well-prepared broccoli. Wash the broccoli heads under cold running water and dry them very thoroughly. Excess moisture will lead to a watery dressing. Trim off the thick, tough lower stalks (you can save these for another use, like making soup or slaw). Cut the crowns into small, bite-sized florets. You want them small enough to easily fit on a fork along with the other ingredients. Place the prepped florets in a very large mixing bowl.
Cook the Bacon: You can cook the bacon using your preferred method.
- Stovetop Method: Place the bacon strips in a single layer in a large, cold skillet. Cook over medium heat, turning occasionally, until brown and crispy on both sides (about 8-10 minutes).
- Oven Method (Recommended for less mess): Preheat the oven to 400°F (200°C). Arrange the bacon strips in a single layer on a foil-lined baking sheet. Bake for 15-20 minutes, or until it reaches your desired level of crispiness.
- Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease. Once cool enough to handle, crumble or chop it into small pieces.
Whisk the Dressing: In a separate medium-sized bowl, prepare the dressing. Combine the mayonnaise, granulated sugar, and apple cider vinegar. Whisk vigorously until the sugar has completely dissolved and the dressing is smooth and creamy. Season with fresh black pepper and whisk again. Taste the dressing and adjust if necessary—add a little more sugar for sweetness or a splash more vinegar for tang.
Combine the Salad Ingredients: To the large bowl with the broccoli florets, add the finely diced red onion, the crumbled bacon (reserve a tablespoon for garnish if you like), the shredded sharp cheddar cheese, the dried cranberries, and the salted sunflower seeds. Toss these ingredients together gently so they are evenly distributed.
Dress the Salad: Pour the prepared creamy dressing over the broccoli mixture in the bowl. Using a large spatula or spoon, gently fold everything together until all the ingredients are evenly coated in the dressing. Be gentle to avoid mashing the broccoli florets.
Chill for Flavor Meld: This is a crucial step! Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour before serving. This chilling time allows the broccoli to marinate and soften slightly in the dressing, and it gives all the distinct flavors a chance to meld together into a cohesive, delicious whole. For best results, chill for 2-4 hours.
Serve: Just before serving, give the salad one last gentle toss. If you reserved any bacon, cheese, or sunflower seeds, sprinkle them over the top for a fresh-looking garnish.

Nutrition

Serving Size: one normal portion
Calories: 350-400 kcal