Description
A refreshing and creamy broccoli salad featuring crisp broccoli florets, sharp cheddar cheese, smoky bacon, and sweet dried cranberries, all tossed in a tangy honey-apple cider vinegar mayonnaise dressing. This easy no-cook side dish is perfect for gatherings or a nutritious snack.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh broccoli florets, finely chopped
- 1/2 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese
- 1/3 cup cooked bacon crumbles
- 1/3 cup dried cranberries
Dressing Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine the salad ingredients. In a large mixing bowl, place the finely chopped broccoli florets, diced red onion, shredded cheddar cheese, cooked bacon crumbles, and dried cranberries. Mix gently to combine all solid ingredients evenly.
- Prepare the dressing. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and homogeneous.
- Toss the salad with dressing. Pour the prepared dressing over the broccoli mixture. Toss thoroughly so that every ingredient is evenly coated with the dressing, ensuring maximum flavor in each bite.
- Chill the salad. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting period allows the flavors to meld beautifully and the broccoli to soften slightly without losing its crunch.
- Final stir and serve. Before serving, give the salad one last gentle stir to redistribute any dressing that may have settled. Serve chilled for best taste and texture.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt to reduce calories and add a slight tang.
- Add sunflower seeds or sliced almonds for an extra crunchy texture.
- This salad can be prepared up to one day in advance; keep refrigerated until serving.
