Broccoli Salad
A refreshing and flavorful salad crafted with crisp broccoli, savory bacon, tart cranberries, and a creamy dressing—ideal as a vibrant side or light meal.
Ingredients
- ½ cup crumbled bacon 60g
- ⅔ cup dried cranberries 85g
- ¼ teaspoon freshly ground black pepper
- ⅓ cup finely chopped red onion 50g
- 1 cup thick-shredded sharp cheddar cheese 115g
- ¼ cup sour cream 70g
- ¾ cup mayonnaise preferably olive oil-based (175g)
- 1 ½ tablespoons white wine vinegar
- ¼ teaspoon salt
- 3 tablespoons granulated sugar 40g
- ½ cup salted sunflower seeds 60g
- 5 –6 cups fresh broccoli florets about 2½ heads (450g)
Instructions
- Place the broccoli florets, cheddar cheese, cranberries, bacon, sunflower seeds, and diced red onion in a spacious mixing bowl. In a separate smaller bowl, blend the mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper until the mixture is smooth and homogeneous. Drizzle the prepared dressing over the broccoli mixture and thoroughly combine by tossing or stirring to ensure even coating. Though it can be served immediately, allow the salad to chill in the refrigerator for at least one hour to let the flavors meld. Stir well again just before serving. Keep refrigerated if not consumed immediately.
Notes
Blanching the broccoli is optional; to do so, immerse it in boiling water for 60 seconds, then cool it promptly in ice water and dry completely. When using bacon, opt for 8 cooked and crumbled strips or a high-quality pre-cooked variety that states it is made from real bacon. Sour cream may be partially or fully replaced with plain Greek yogurt. White wine vinegar is preferred, but red wine, apple cider, or champagne vinegars are suitable alternatives.
Storage:
Refrigerate in an airtight container for up to 3–4 days. For advance preparation, store dressing and salad separately, combining them at least an hour before serving.