Ingredients
- Broccoli florets, 6 cups
- Red onion, 1/2 cup, finely chopped
- Cooked bacon, 1 cup, crumbled
- Sunflower seeds, 1/2 cup
- Dried cranberries, 1/2 cup
- Mayonnaise, 1 cup
- Apple cider vinegar, 2 tablespoons
- Granulated sugar, 2 tablespoons
Instructions
- Step 1: Wash and chop the broccoli florets into bite-sized pieces.
- Step 2: In a large bowl, combine the broccoli florets, red onion, crumbled bacon, sunflower seeds, and dried cranberries.
- Step 3: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
- Step 4: Pour the mayonnaise mixture over the broccoli mixture and stir gently to coat all ingredients evenly.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Stir the salad again before serving and enjoy!
Notes
- To prevent a soggy salad, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled; reheating is not recommended, as it will affect the texture of the broccoli and dressing.
- Serve this broccoli salad as a refreshing side dish alongside grilled chicken, burgers, or even as a filling for a light lunch wrap.
- For extra flavor depth, lightly toast the sunflower seeds in a dry skillet before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American