Broccoli Salad
A fresh and crunchy broccoli salad with a tangy dressing, perfect for a light lunch or side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 cups Broccoli florets Fresh, washed and cut into bite-sized pieces
- 0.5 cup Red onion Finely chopped
- 0.5 cup Sunflower seeds Roasted, unsalted
- 0.5 cup Dried cranberries Sweetened
- 0.5 cup Bacon Cooked and crumbled
Dressing
- 0.5 cup Mayonnaise Regular or light
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Sugar
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper Freshly ground
Instructions
Preparation Steps
- In a large bowl, combine the broccoli florets, red onion, sunflower seeds, dried cranberries, and bacon.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and toss gently to coat. Ensure that the ingredients are evenly distributed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add the bacon just before serving to maintain its crispness.