Description
A classic homemade broccoli salad recipe with bacon, cheddar cheese, cranberries, and sunflower seeds, tossed in a creamy sweet and tangy dressing. This easy broccoli salad is perfect for potlucks and family gatherings.
Ingredients
Scale
- 5–6 cups broccoli florets
- 1 cup sharp cheddar cheese
- ⅔ cup dried cranberries
- ½ cup crumbled bacon
- ½ cup salted sunflower seeds
- ⅓ cup red onion, diced
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 ½ Tablespoon white wine vinegar
- 3 Tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large bowl, combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion for your broccoli salad.
- In a separate small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until the dressing is smooth.
- Pour the prepared dressing over the broccoli mixture and toss or stir well to coat everything for your creamy broccoli salad.
- Serve the broccoli salad immediately, or for improved flavor, refrigerate for at least one hour before serving. Toss the broccoli salad again thoroughly before serving.
Notes
- For best results, use thick-cut cheddar cheese rather than finely shredded.
- Cooked bacon adds a savory element to this broccoli salad.
- Sour cream contributes to the creamy texture of the dressing.
- White wine vinegar provides a subtle tang to the broccoli salad dressing.
- Refrigerating the salad allows the flavors to meld together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400
- Sugar: Approximately 15-20g
- Sodium: Approximately 300-400mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 20-23g
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 3-5g
- Protein: Approximately 8-10g
- Cholesterol: Approximately 20-30mg