Description
This refreshing Broccoli Salad combines crisp broccoli florets with sharp cheddar cheese, sweet dried cranberries, crunchy bacon bits, and salted sunflower seeds, all tossed in a creamy, tangy dressing made from mayo, sour cream, and white wine vinegar. Perfect for potlucks, picnics, or a healthy side, this salad is quick to prepare and best served chilled.
Ingredients
Scale
Salad Ingredients
- 5-6 cups broccoli florets
- 1 cup sharp cheddar cheese, shredded
- ⅔ cup dried cranberries
- ½ cup crumbled bacon
- ½ cup salted sunflower seeds
- ⅓ cup diced red onion
Dressing Ingredients
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons white wine vinegar
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the broccoli florets, sharp cheddar cheese, dried cranberries, crumbled bacon, salted sunflower seeds, and diced red onion. Mix these ingredients gently to combine them evenly.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, sugar, salt, and black pepper until the mixture is smooth and well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the broccoli mixture. Toss everything thoroughly to make sure all the salad ingredients are evenly coated with the creamy dressing.
- Chill the Salad: Cover the salad and refrigerate for at least one hour. This chilling time allows the flavors to meld together and the salad to firm up, making it even more delicious when served.
Notes
- For best flavor, use fresh broccoli florets that are crisp and bright green.
- Feel free to substitute dried cranberries with raisins or chopped dried cherries.
- Bacon can be cooked and crumbled ahead of time for convenience.
- Adjust sugar quantity in the dressing to taste if you prefer it less sweet.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
