Broccoli Salad
Broccoli Salad is a classic summer side dish! This no-bake recipe is packed with flavor, and it's perfect for summer picnics and potlucks.
Servings: 12 servings
Calories: 325kcal
Ingredients
For the Broccoli Salad
- 3 medium heads fresh broccoli approximately 7-8 cups of florets
- 8 oz. bacon cooked and finely chopped
- ½ cup sunflower seeds
- ½ cup golden raisins
- ½ cup dried cranberries
- ½ cup finely diced red onion
- 1 cup thick-cut shredded sharp cheddar cheese I used Cabot Seriously Sharp Cheddar Cheese
For the Dressing
- ½ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 2 Tbsp red wine vinegar can use apple cider vinegar
- 1 Tbsp granulated sugar
Instructions
- Chop the broccoli into bite-sized florets. (Tip: If some of the florets are too large, just cut ‘em in half.)
- Using a large bowl, add broccoli florets, bacon, sunflower seeds, raisins, cranberries, red onions and shredded cheese; stir until well combined.
- Using a medium bowl, whisk together the mayonnaise, sour cream, red wine vinegar and sugar.
- Pour the dressing over the broccoli mixture; toss until well coated.
- Cover and refrigerate for 1-2 hours before serving. (Tip: Toss again before serving.) If it’s going to be longer than 2 hours before serving, I recommend waiting and adding bacon right before serving so that it stays crispy.
Nutrition
Calories: 325kcal | Carbohydrates: 23g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 306mg | Potassium: 641mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1089IU | Vitamin C: 136mg | Calcium: 163mg | Iron: 2mg
