8strips baconcooked and crumbled (about 1/3 cup or up to 1 cup if you want)
1cupshredded cheese
½cupdried cranberries
¼cupsunflower seeds
1medium red oniondiced
Dressing:
1cupmayonnaise
½cupsugar
2Tbspbalsamic vinegarwhite vinegar, or apple cider vinegar will also work as a substitutes
Instructions
Remove the broccoli florets from your bunches and break or cut them into bite-size pieces. Placed into a colander and rinse thoroughly. Set aside and allow to dry. Remove the peel from your red onion and dice.
If you are using raw bacon, be sure to thoroughly cook your bacon and then allow the grease to drain. Cut into small pieces.
In a mixing bowl combine broccoli florets, cooked and crumbled bacon, shredded cheese, dried cranberries, sunflower seeds, and your diced red onion.
Take a small mixing bowl, and make your dressing by combining mayonnaise, sugar, and vinegar. Stir until combined.
Next, pour your dressing mixture into your broccoli mixture and stir until all of your broccoli mixture is coated in dressing. Cover your bowl and chill. Chill until you are ready to serve, then serve cold and enjoy.
Video
Notes
If desired, you can top your broccoli salad with fresh sunflower seeds, bacon bits, and shredded cheese right before serving. We have found that the salad actually is better if it is prepared a few hours in advance so that the dressing has time to melt with your salad ingredients. This is completely optional, however, making your salad in advance and chilling until you are ready to serve will not hurt the salad.
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