Description
A healthy broccoli salad with cheddar, bacon, and cranberries. It’s creamy, crunchy, and perfect for any meal.
Ingredients
Scale
- 5 – 6 cups broccoli florets (about 1 lb or 450g )
- 1 cup sharp cheddar cheese, coarsely shredded ( 115g )
- ⅔ cup dried cranberries ( 85g )
- ½ cup crumbled bacon ( 60g )
- ½ cup salted sunflower seeds ( 60g )
- ⅓ cup red onion, diced ( 50g )
- ¾ cup mayonnaise ( 175g )
- ¼ cup sour cream ( 70g )
- 1 ½ Tablespoons vinegar
- 3 Tablespoons sugar ( 40g )
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Rinse broccoli well and cut into bite-sized florets.
- Dice the red onion finely.
- Shred the cheddar cheese coarsely.
- Cook bacon until crispy, then crumble.
- In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper.
- In a large salad bowl, toss together broccoli, cheddar cheese, dried cranberries, crumbled bacon, sunflower seeds, and diced red onion.
- Pour the dressing over the salad and mix until well coated.
- Refrigerate for at least 1 hour before serving.
- Toss again before serving.
Notes
- Use fresh, crunchy broccoli for the best texture.
- Avoid frozen florets as they can become soggy.
- Adjust sugar content based on the sweetness of your cranberries.
- Consider adding toasted almonds, pecans, or apple slices for extra crunch.
- For a different flavor, substitute feta or goat cheese for cheddar.
- To make it vegetarian, omit the bacon or use a plant-based substitute.
- For a keto-friendly version, skip the sugar and cranberries, and use full-fat sour cream and a low-carb sweetener if desired.
- Add roasted garlic or garlic powder to the dressing for a garlic flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 250 kcal
- Sugar: 8g
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: N/A