Description
A refreshing and crunchy broccoli salad featuring cheddar cheese, dried cranberries, bacon, and sunflower kernels, all tossed in a creamy apple cider vinegar dressing. Perfect as a side dish for gatherings or a light meal.
Ingredients
Scale
Salad
- 6 cups broccoli florets broken into bite size pieces
- 1½ cups shredded sharp cheddar cheese
- ⅔ cup chopped craisins (dried cranberries)
- ⅔ cup diced red onion
- ⅔ cup cooked and crumbled bacon
- ½ cup sunflower kernels
Dressing
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Combine Salad Ingredients: Using an extra large mixing bowl, combine the broccoli florets, shredded sharp cheddar cheese, chopped craisins, diced red onion, cooked and crumbled bacon, and sunflower kernels thoroughly.
- Make Dressing: In a medium size mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and fresh cracked black pepper until the dressing becomes smooth and well combined.
- Toss Salad: Pour the prepared dressing over the broccoli mixture and stir gently but thoroughly to ensure all salad ingredients are evenly coated with the dressing.
- Chill: Cover the salad tightly and refrigerate for 1 hour to allow flavors to meld and the salad to chill before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use a bowl with a lid instead of plastic wrap to keep the broccoli crisp and prevent strong odors from spreading.
- For a vegetarian version, omit bacon or replace with vegetarian bacon substitutes.
- You can toast sunflower kernels lightly to enhance their flavor before adding.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
