Description
Chilled “Best Broccoli Salad” brings crisp textures and zesty flavors together in one delightful summer dish. Crisp broccoli, smoky bacon, and tangy dressing create a perfect balance that refreshes and satisfies you with every delectable bite.
Ingredients
Scale
Vegetables and Produce:
- 5 cups (1.2 liters) fresh broccoli florets, chopped
- ½ cup (80 grams) red onion, finely diced
Protein and Dairy:
- 45 slices bacon, cooked and crumbled
- ½ cup (56 grams) shredded cheddar cheese
Extras and Toppings:
- ⅓ cup (40 grams) dried cranberries or raisins
- ⅓ cup (40 grams) sunflower seeds (or sliced almonds)
Dressing:
- 1 cup (240 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) apple cider vinegar
- 2 tablespoons (25 grams) sugar (or honey)
- Salt, to taste
- Pepper, to taste
Instructions
- Craft a velvety dressing by whisking mayonnaise, apple cider vinegar, sugar, salt, and pepper in a compact mixing vessel until the mixture transforms into a silky, uniform emulsion with balanced sweetness and seasoning.
- Create a vibrant base in a generously sized mixing bowl by layering crisp chopped broccoli florets, finely diced red onion, delicate shredded cheese, ruby-toned dried cranberries, crunchy sunflower seeds, and savory crumbled bacon.
- Drench the ingredient medley with the prepared dressing, thoroughly tossing and folding to ensure each morsel becomes lavishly coated and glistening with the creamy mixture.
- Seal the bowl with a protective covering and allow the salad to rest and harmonize its flavors in the refrigerator for a minimum of half an hour, enabling the ingredients to meld and intensify their collective taste profile.
- Extract the chilled salad from the refrigerator, give a final gentle stir, and present this refreshing dish as a delectable side that promises a symphony of textures and tantalizing flavors.
Notes
- Prep broccoli ahead by cutting into uniform bite-sized florets for even dressing distribution and consistent texture.
- Customize the salad by swapping bacon with crispy tempeh for a vegetarian version or using Greek yogurt instead of mayonnaise for a lighter dressing.
- Toast sunflower seeds briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch to the salad.
- Allow the salad to marinate in the refrigerator for up to 4 hours to develop deeper, more complex flavor profiles without compromising the crispness of ingredients.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg