Broccoli salad features broccoli, cheese, bacon, sunflower seeds, and dried cranberries. The salad is further enhanced with a creamy mayo-based dressing that is naturally sweetened and loaded with flavor.
Course Salad, Side Dish
Keyword broccoli salad
Prep Time 25minutes
Chilling Time 30minutes
Total Time 55minutes
Servings 6-8 as a side
1cupsharp Cheddar cheese,cut into small cubes
1/2cup + 2 tablespoonsdried cranberries
10slicescenter-cut bacon,cooked and crumbled
1/2cupsalted sunflower seeds (no shells)
1/3cupdiced red onionNote 1
1 and 1/2tablespoonred wine vinegar
1tablespoonfreshly squeezed lemon juice,optional
Salt and pepper
BROCCOLI: Remove the stems from the broccoli and cut into small bite-sized pieces.
SALAD: Combine the chopped broccoli, 1 cup cubed Cheddar cheese, 1/2 cup + 2 tablespoons dried cranberries, and 1/3 cup diced red onion (See Note 1).
DRESSING: In a separate small bowl, whisk together the dressing ingredients: 3/4 cup full-fat mayo, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1 and 1/2 tablespoons red wine vinegar, 3 tablespoons honey, and 1 tablespoon lemon juice. Season to taste with salt and pepper. Whisk until smooth.
DRESS SALAD: Combine the dressing with the salad. Cover and chill for 30 minutes to 1 one hour. Toss again after chilling.
FINISHING: Right before serving, add the cooked and crumbled bacon and 1/2 cup sunflower seeds. Toss and serve.
STORAGE: Salad is best eaten the same day it is made.
Note 1:Red onion: To remove the "bite" of the red onion: peel and dice the red onion and then submerge the pieces in a bowl of cold or ice water. Let sit for at least ten minutes, stirring once or twice, before draining and using in this salad.