Prepare the Broccoli:
Wash the broccoli florets thoroughly and pat them dry with a paper towel. Cut them into bite-sized pieces and transfer to a large mixing bowl.
Combine Ingredients:
Add the diced red onion, shredded cheddar cheese, bacon bits, dried cranberries, and sunflower seeds to the bowl. Toss gently to combine.
Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well blended.
Dress the Salad:
Pour the dressing over the broccoli mixture and toss until all ingredients are evenly coated. Taste and adjust seasoning as needed.
Chill the Salad:
Cover the bowl and refrigerate for at least an hour to let the flavors meld together. The salad will stay fresh for up to 24 hours, making it great for make-ahead dishes.
Variations:
Keto-Friendly: Replace the mayonnaise with Greek yogurt and omit the honey for a lower-carb version.
Spicy Kick: Add a teaspoon of sriracha sauce or a sprinkle of red pepper flakes to the dressing for a spicy twist.
Frequently Asked Questions:
Can I use frozen broccoli?
While fresh broccoli is best, you can substitute frozen broccoli. Just thaw and drain it well before using.
Can I make this ahead of time?
Yes, this salad tastes even better after a few hours in the fridge and can be made a day in advance.
Can I substitute dried cranberries with raisins?
Yes, raisins or any dried fruit can be used in place of cranberries, though it will slightly change the taste.
Conclusion:
There you have it – Easy Broccoli Salad, a recipe that’s not only delicious but also packed with nutrients. Whether you’re serving it as a side dish or enjoying it as a light lunch, this salad will never disappoint. Give it a try, and let your taste buds enjoy!
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