Description
A fresh and crunchy broccoli salad tossed in a tangy honey-apple cider vinegar dressing, packed with cheddar cheese, red onions, dried cranberries, sunflower seeds, and crispy bacon bits. Perfect as a healthy side or light lunch, this easy no-cook salad is best served chilled to enhance the flavors.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar (or lemon juice)
- 1 ½ tablespoons honey
- Salt and pepper to taste
Salad
- 6-7 cups broccoli florets (about 3 heads)
- 1 cup shredded cheddar cheese
- ⅓ cup chopped red onions
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup bacon bits
Instructions
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Season the mixture with salt and pepper according to your taste preferences.
- Prepare the salad ingredients: In a large mixing bowl, combine the broccoli florets, shredded cheddar cheese, chopped red onions, dried cranberries, sunflower seeds, and bacon bits. Mix gently to distribute the ingredients evenly.
- Toss salad with dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything thoroughly to ensure all ingredients are coated with the dressing.
- Chill before serving: While the salad can be served immediately, it tastes best after chilling in the refrigerator for at least one hour to allow the flavors to meld perfectly.
Notes
- This salad is best enjoyed chilled but can be served right away if needed.
- For a vegetarian version, omit bacon bits or substitute with smoked tempeh or vegetarian bacon alternatives.
- Use lemon juice instead of apple cider vinegar for a slightly different tang.
- Adjust honey to taste for desired sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
