Here’s a fresh, crunchy, and creamy Broccoli Salad recipe — perfect for potlucks, lunches, or as a side dish.
🥦 Classic Broccoli Salad
Ingredients (Serves 6–8)
Salad
- 4 cups fresh broccoli florets (about 1 large head)
- ½ cup red onion, finely chopped
- ½ cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ½ cup sunflower seeds or chopped walnuts
- 1 cup halved cherry tomatoes or diced red bell pepper (optional)
Dressing
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1–2 tbsp honey or sugar (adjust sweetness)
- Salt and pepper to taste
Instructions
1️⃣ Prep the Broccoli
- Wash and cut broccoli into bite-sized florets.
- Optional: blanch broccoli for 1–2 minutes in boiling water, then cool in ice water for extra crispness and brighter color.
2️⃣ Make the Dressing
- In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper until smooth.
3️⃣ Combine Salad
- In a large bowl, combine broccoli, red onion, cheese, bacon, and nuts.
- Pour dressing over the salad and toss until everything is evenly coated.
4️⃣ Chill & Serve
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Garnish with extra bacon, cheese, or nuts if desired.
✨ Tips
- Add fruit: Diced apples or dried cranberries add a sweet contrast.
- Make-ahead: This salad keeps well for 1–2 days in the fridge, but add dressing last-minute if you want extra crunch.
- Low-fat version: Use Greek yogurt or light mayonnaise in place of regular mayo.
If you want, I can also give a “sweet and tangy” broccoli salad version with raisins and a creamy sugar-vinegar dressing that’s super popular at potlucks.
Do you want me to do that?
