Description
This refreshing Broccoli Salad recipe combines crisp raw broccoli florets with sweet dried cranberries, crunchy sunflower seeds, and savory bacon bits, all tossed in a tangy and creamy apple cider vinaigrette. Perfect as a side dish for gatherings or a light lunch, it requires no cooking and comes together quickly in under 15 minutes.
Ingredients
Scale
Salad Ingredients
- 8 cups raw broccoli florets, cut into small and even pieces
- ½ cup diced red onions
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ½ cup bacon bits
Dressing Ingredients
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated white sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine Salad Ingredients: In a large bowl, combine the broccoli florets, diced red onions, dried cranberries, sunflower seeds, and bacon bits. Toss gently until all the ingredients are evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, granulated white sugar, salt, and pepper until the dressing is smooth and well blended.
- Toss Salad with Dressing: Pour the dressing over the broccoli mixture. Toss lightly but thoroughly to ensure each piece of broccoli is coated evenly with the dressing.
- Serve: Serve the salad immediately or garnish with additional red onions, sunflower seeds, dried cranberries, and bacon bits if desired for extra texture and flavor.
Notes
- This salad is best served fresh but can be chilled in the refrigerator for up to 2 days if prepared in advance.
- For a vegetarian version, omit the bacon bits or substitute with smoked tempeh or crispy chickpeas.
- If you prefer a sweeter dressing, increase the sugar slightly or add a touch of honey.
- Make sure to cut broccoli into small, even pieces to ensure uniform coating with the dressing.
- Sunflower seeds add a nice crunch, but you can substitute with chopped walnuts or pecans if preferred.
