Description
A fresh, crunchy, and flavorful broccoli salad that’s a guaranteed crowd-pleaser for any event. Easy to make and always a hit!
Ingredients
Scale
- 3 pounds fresh broccoli florets
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1/4 cup finely chopped red onion
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped toasted walnuts or pecans
- 4–6 slices bacon, cooked until crispy and crumbled
- 1/4 cup shredded cheddar cheese (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare the broccoli by washing and cutting into bite-sized florets. Optionally, blanch for 1-2 minutes in boiling salted water and immediately plunge into ice water. Drain very well.
- 2. In a medium bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Taste and adjust seasoning as needed.
- 3. In a large mixing bowl, combine the prepared broccoli, red onion, dried cranberries or raisins, toasted nuts, crumbled bacon, and optional cheddar cheese.
- 4. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
- 5. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- 6. Before serving, give the salad a gentle toss and season with salt and pepper to taste.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold and should not be reheated.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal (approximate, varies with ingredients)
- Sugar: 19g (approximate)
- Sodium: 400mg (approximate, varies with bacon and cheese)
- Fat: 25g (approximate)
- Carbohydrates: 28g (approximate)
- Fiber: 5g (approximate)
- Protein: 6g (approximate)