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Broccoli Salad
nibbleboard.com/recipes/broccoli-salad
Ingredients
Ingredients
- 5-6 cups broccoli florets (about 2-3 heads)
- 1 cup sharp cheddar cheese (115g)
- 2/3 cup dried cranberries (85g)
- 1/2 cup crumbled bacon (about 8 slices, cooked)
- 1/2 cup salted sunflower seeds (60g)
- 1/3 cup red onion (50g)
Dressing
- 3/4 cup mayonnaise (175g)
- 1/4 cup sour cream (70g)
- 1 1/2 tablespoons white wine vinegar
- 3 tablespoons sugar (40g)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Whisk together the mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper in a small bowl until smooth and well combined. Set aside.
- Combine the broccoli florets, shredded cheddar cheese, dried cranberries, crumbled bacon, sunflower seeds, and diced red onion in a large bowl.
- Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least one hour before serving to let the flavors meld together.
- Toss the salad thoroughly again just before serving, as the dressing settles to the bottom while chilling.
Nutrition per Serving
575Calories
19gProtein
33gCarbs
43gFat
Chef Tips
- Cut broccoli into small, uniform bite-sized florets so every piece picks up dressing evenly. Include some of the tender stem — peel and dice it for extra crunch.
- Use thick-shredded cheddar rather than finely shredded — it holds its texture and doesn't clump together in the dressing.
- For a lighter version, swap half the mayo for Greek yogurt. The tang works beautifully with the vinegar dressing.
- Make the dressing up to 2 days ahead and store it separately. Toss with the salad mixture the morning of your event for the best texture.
- If you prefer a milder onion flavor, soak the diced red onion in cold water for 10 minutes before adding. This takes the sharp bite out.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Toss well before serving as the dressing settles.