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Broccoli Salad
The Kelly Kitchen

Broccoli Salad

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This Broccoli Salad combines broccoli, bacon, red onion, roasted almonds, sunflower seeds, sharp cheddar cheese, and dried cranberries with a delicious homemade dressing.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10
Course: Side Dish, Snack
Cuisine: American
Ingredients Method

Ingredients
  

SALAD
  • 6 cups fresh broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • ½ cup dried cranberries
  • ¾ cup bacon, cooked and crumbled
  • ½ cup salted sunflower seeds
  • ½ cup smoked salted almonds, roughly chopped
  • ⅓ cup red onion, diced
DRESSING
  • 1 cup mayonnaise
  • ⅓ cup sour cream
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp granulated sugar
  • ¼ tsp salt
  • ¼ tsp pepper

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

SALAD
  1. In a large bowl, combine broccoli florets, cheddar cheese, dried cranberries, crumbled bacon, sunflower seeds, chopped almonds, and red onion. (I prefer to chop my broccoli florets into smaller pieces but this is completely optional.)
  2. Whisk together all ingredients for the dressing in a separate medium bowl until smooth.
  3. Pour dressing over salad and stir thoroughly until everything is coated. Broccoli salad may be served immediately but tastes best if allowed to chill in refrigerator for at least one hour prior to serving.
STORAGE
  1. Store salad in an airtight container in the refrigerator for up to 4 days.

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