Broccoli Salad

A crisp, creamy make-ahead broccoli salad loaded with bacon, cheddar, cranberries, and sunflower kernels.

Ingredients

• 8 cups bite-size broccoli florets (about 3 heads), rinsed and dried well
• 1 (3.5-ounce) package real chopped bacon (about 1 cup, or 14–16 slices bacon cooked and crumbled)
• 1/2 cup dry roasted sunflower kernels
• 1 cup dried cranberries
• 1/2 cup finely diced red onion (about 1/4 medium red onion)
• 1 cup thick-cut shredded sharp cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons white wine vinegar *or* apple cider vinegar
• 2 tablespoons sugar

Method

• 1

  Step 1: Combine the salad

  Add the broccoli florets, chopped bacon, sunflower kernels, dried cranberries, red onion, and cheddar to a very large bowl and toss to mix evenly.

• 2

  Step 2: Whisk the dressing

  Whisk the mayonnaise, vinegar, and sugar in a small bowl until smooth and fully dissolved.

• 3

  Step 3: Dress and chill

  Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Cover and refrigerate for about 1 hour.

• 4

  Step 4: Toss and serve

  Toss the salad again just before serving to redistribute the dressing.

Tips

• For best texture, make sure the broccoli is very dry before mixing so the dressing stays thick and creamy.
• Swap the vinegar: white wine vinegar tastes slightly brighter; apple cider vinegar adds a fruitier tang.
• Make ahead: this salad is best after chilling; store covered in the refrigerator for up to 3 days.

Nutrition (per serving, estimate)