Ingredients: |
Ingredients: 5-6 cups broccoli florets, about 1 lb or 2 1/2 heads
1 cup sharp cheddar cheese thicker, not finely shredded
2/3 cup dried cranberries
1/2 cup crumbled bacon
1/2 cup salted sunflower seeds or almonds
1/3 cup red onion diced into small pieces
Dressing
3/4 cup mayo I use olive oil mayo
1/4 cup sour cream
1 1/2 Tablespoon white wine vinegar
3 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
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Directions: |
Directions:Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
Pour dressing over broccoli combination and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Keep refrigerated if not consuming right away.
Recipe Notes:
If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.
White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.
How to Store Broccoli Salad:
Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving. |
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