Description
Crisp broccoli takes center stage in this zesty summer salad, blending crunchy textures with tangy dressing. Fresh ingredients and simple preparation make this dish a perfect side for picnics, potlucks, and quick weeknight dinners you’ll crave again and again.
Ingredients
Scale
Main Produce and Protein Ingredients:
- 4 cups fresh broccoli florets
- ½ cup cooked bacon (crumbled)
- ¼ cup red onion (finely diced)
Dairy and Cheese Ingredients:
- ½ cup shredded cheddar cheese
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
Dry Ingredients and Dressing Components:
- ¼ cup sunflower seeds (or slivered almonds)
- ½ cup dried cranberries (optional, for sweetness)
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon honey (or maple syrup)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Trim fresh broccoli florets into bite-sized pieces, ensuring uniform cut for consistent texture and even dressing absorption.
- Crisp bacon in a skillet until golden brown and perfectly rendered, then crumble into rustic fragments.
- Dice red onion into delicate, translucent slivers to distribute mild pungent flavor throughout the salad.
- Whisk together creamy mayonnaise, tangy apple cider vinegar, golden honey, and freshly ground black pepper to create a harmonious dressing.
- Combine prepared broccoli, crispy bacon bits, sharp cheddar cheese, red onion, sunflower seeds, and tart dried cranberries in a spacious mixing bowl.
- Gently drizzle dressing over the salad, folding ingredients carefully to ensure each component is elegantly coated without becoming soggy.
- Refrigerate the salad for approximately 30 minutes to allow flavors to meld and intensify, creating a refreshing and complex taste profile.
- Before serving, give the salad a final gentle toss to redistribute the dressing and ingredients, ensuring a vibrant and appetizing presentation.
Notes
- Blanch broccoli briefly to soften its texture while maintaining vibrant green color and crisp nutrients for those who prefer a less raw crunch.
- Swap mayonnaise with Greek yogurt or vegan mayo to create a lighter, healthier version that reduces calories and accommodates dietary restrictions.
- Toast sunflower seeds beforehand to enhance their nutty flavor and add a delightful roasted depth to the salad’s overall taste profile.
- Replace bacon with crispy tempeh or coconut bacon bits for a vegetarian alternative that still provides that satisfying smoky and crunchy element.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg