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Broccoli Salad

Broccoli Salad with crisp broccoli florets, cranberry pops, bacon crumbles, and cheddar shreds, tossed in a creamy mayo-vinegar dressing. Chill it before serving for better coating and a crunchy-tender bite every time.
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Prep Time 20 minutes
chill 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Broccoli salad base
  • 4 cup fresh broccoli florets chopped small
  • 0.5 cup red onion finely diced
  • 0.5 cup dried cranberries
  • 0.5 cup sunflower seeds
  • 6 slices bacon cooked and crumbled
  • 0.75 cup shredded sharp cheddar
Creamy dressing
  • 0.75 cup mayo
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 0.5 salt to taste
  • 0.5 pepper to taste

Method
 

Prep the salad
  1. Chop the fresh broccoli florets into small, bite-sized pieces so the dressing coats evenly.
  2. Combine the chopped broccoli with the red onion, dried cranberries, sunflower seeds, bacon, and shredded sharp cheddar in a large bowl.
Make the dressing
  1. Whisk the mayo, apple cider vinegar, sugar, salt, and pepper until smooth and fully blended.
Toss and chill
  1. Pour the dressing over the salad and toss until every piece looks lightly coated.
  2. Refrigerate at least 30 minutes before serving; for best flavor, chill overnight.

Notes

Pro tip: don’t skip the chill time—it helps the dressing cling better and the flavors meld. Store covered in the refrigerator for up to 3 days; the salad may soften slightly after day 2. Freezing isn’t recommended since the broccoli and dressing texture change. For a lighter option, swap mayo for Greek yogurt (thick/plain) to keep the tang while reducing richness.