Description
A refreshing and crunchy broccoli salad featuring sharp cheddar cheese, dried cranberries, bacon, and sunflower kernels, all tossed in a creamy tangy dressing made from mayonnaise, sour cream, apple cider vinegar, and a touch of sugar.
Ingredients
Scale
Salad
- 6 cups broccoli florets broken into bite size pieces
- 1½ cups shredded sharp cheddar cheese
- ⅔ cup chopped craisins (dried cranberries)
- ⅔ cup diced red onion
- ⅔ cup cooked and crumbled bacon
- ½ cup sunflower kernels
Dressing
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Combine Salad Ingredients: Using an extra large mixing bowl, combine the broccoli florets, shredded sharp cheddar cheese, chopped craisins, diced red onion, cooked and crumbled bacon, and sunflower kernels.
- Mix Dressing: In a medium size mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and fresh cracked black pepper until smooth and well combined.
- Toss Salad: Pour the dressing over the broccoli mixture and stir thoroughly to coat all the salad ingredients evenly with the creamy dressing.
- Chill: Cover the salad tightly and refrigerate it for 1 hour to allow the flavors to meld and the salad to chill properly before serving.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, store the salad in a bowl with a lid instead of covering with plastic wrap to prevent sogginess and contain odors.
- You can substitute the bacon with turkey bacon for a leaner option.
- If you prefer a dairy-free version, swap sour cream with a vegan alternative and use vegan mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
