Best Broccoli Salad
A crunchy, slightly sweet broccoli salad that combines raw broccoli, crispy turkey bacon, and a creamy dressing for a crowd-pleasing dish perfect for potlucks and barbecues.
Ingredients
Salad Ingredients
- 4 cups broccoli florets, trimmed into bite-sized pieces
- 1 cup cooked turkey bacon, crumbled Crisp turkey bacon is best.
- 1 cup shredded cheddar cheese For a dairy-free version, replace with a dairy-free alternative or omit.
- 1/2 cup red onion, finely chopped Taste before adding more salt.
- 1/2 cup sunflower seeds Can swap with chopped almonds, pecans, walnuts.
- 1/2 cup raisins Can substitute with dried cranberries, add diced apple.
Dressing Ingredients
- 1/2 cup mayonnaise For a lighter version use half Greek yogurt and half mayo.
- 2 tablespoons apple cider vinegar Add extra right before serving for acidity.
- 2 tablespoons sugar Can replace with honey or maple syrup.
- to taste Salt and pepper Adjust to personal preference.
Instructions
Preparation
- Cut the broccoli into small, even florets and pat dry if wet.
- In a large mixing bowl, combine the broccoli, crumbled turkey bacon, shredded cheddar, chopped red onion, sunflower seeds, and raisins.
- In a small bowl, whisk the mayonnaise, apple cider vinegar, sugar, a pinch of salt, and a few grinds of black pepper until smooth.
- Pour the dressing over the broccoli mixture and toss thoroughly so everything is evenly coated.
- Cover the bowl and chill the salad for at least 30 minutes.
- Taste before serving and adjust salt or pepper if needed. Serve cold.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best texture, toss in fresh sunflower seeds before serving.