Ingredients
Scale
- 6 cups fresh broccoli florets, cut into bite-sized pieces
- 1/2 pound bacon, cooked until crispy and crumbled
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries (for that festive red pop)
- 1/2 cup sunflower seeds or slivered almonds
- 1 cup sharp cheddar cheese, shredded
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prep the Vegetables and Toppings Start by washing your broccoli thoroughly and patting it dry with a paper towel. Cut the florets into very small, bite-sized pieces so they soak up the dressing evenly. Finely dice your red onion and shred the cheddar cheese if you are using a block. Place the broccoli, onion, cranberries, seeds, and cheese into a large mixing bowl.
- Step 2: Cook the Bacon Place your bacon strips in a large skillet over medium heat. Fry them until they are dark brown and very crispy. Transfer the bacon to a plate lined with paper towels to drain the excess grease. Once cooled, crumble the bacon into small bits and add them to the bowl with the broccoli mixture.
- Step 3: Whisk the Creamy Dressing In a separate small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk the ingredients vigorously until the sugar dissolves and the dressing is completely smooth and creamy. Taste the dressing and adjust the sweetness or acidity to your preference.
- Step 4: Toss and Chill Pour the dressing over the broccoli mixture. Use a large spoon or spatula to toss everything together until every floret is well-coated. For the best results, cover the bowl and refrigerate the salad for at least one hour before serving. This allows the flavors to meld and the broccoli to soften slightly.
- Cook Time: 25 minutes