Crunchy Broccoli Salad
A delicious combination of crunchy broccoli, crispy turkey bacon, sweet cranberries, and a tangy mayo dressing makes this salad a hit at any gathering.
Ingredients
Salad Base
- 5 cups broccoli florets, chopped into bite-sized pieces Or use 4–5 cups pre-chopped.
- ½ cup precooked turkey bacon, crumbled Or cooked turkey bacon bits.
- ½ cup red onion, finely diced So it doesn’t overpower.
- ½ cup cheddar cheese, shredded Sharp or mild.
- ¼ cup sunflower seeds or chopped almonds Use sunflower for nut-free.
- ½ cup dried cranberries or raisins Cranberries add bright tartness.
Dressing
- ¾ cup mayonnaise See substitutions below.
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Trim and chop broccoli florets into bite-sized pieces. Optionally blanch in boiling water for 30 seconds and plunge into ice water and drain well for a milder bite.
- In a large bowl, combine broccoli, crumbled turkey bacon, diced red onion, shredded cheddar, sunflower seeds, and dried cranberries. Toss gently.
Making the Dressing
- In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (sugar), salt, and pepper until smooth and emulsified.
Combining
- Pour the dressing over the broccoli mixture. Toss carefully until everything is evenly coated.
- Refrigerate for at least 30 minutes to let flavors meld before serving.
Notes
For a lighter dressing, replace half the mayo with plain Greek yogurt. This salad is flexible; you can swap nuts, sweeteners, dressings to suit dietary needs.