why make this recipe
Broccoli Salad is quick, fresh, and full of flavor. It uses simple ingredients you can find easily. Many people like its crunch and sweet bits. It works well for potlucks, lunches, or a weeknight side dish.
introduction
This Broccoli Salad mixes crisp broccoli, sweet dried cranberries, and crunchy sunflower seeds. It adds bacon bits for a salty bite and a creamy dressing that ties it all together. If you want a warm main with broccoli, try this creamy chicken pasta with broccoli for another simple meal idea.
how to make Broccoli Salad
Wash and chop the broccoli into bite-size pieces. Mix the broccoli, dried cranberries, sunflower seeds, and bacon bits in a large bowl. Whisk the dressing separately, then pour it over the salad and toss. Chill if you want a firmer, cooler salad.
Ingredients :
- Fresh broccoli
- Dried cranberries
- Sunflower seeds
- Bacon bits
- Mayonnaise
- Vinegar
- Sugar
- Salt
- Pepper
Directions :
- In a large bowl, combine the chopped broccoli, dried cranberries, sunflower seeds, and bacon bits.
- In a separate bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
- Pour the dressing over the broccoli mixture and toss to combine.
- Serve immediately or refrigerate for an hour before serving for best flavor.
how to serve Broccoli Salad
Serve it cold or slightly chilled. Use it as a side with grilled chicken, sandwiches, or at a picnic. You can also serve it on a bed of lettuce for a light meal.
how to store Broccoli Salad
Put the salad in an airtight container. Keep it in the fridge for up to 3 days. If you add the dressing right away, the broccoli may soften faster. For longer crispness, store the dressing separately and mix before serving.
tips to make Broccoli Salad
- Chop broccoli into small, even pieces so each bite has balance.
- Press out excess moisture from thawed frozen broccoli before using.
- Taste the dressing and add a little more sugar or vinegar if you like it sweeter or tangier.
- Add the dressing just before serving if you want extra crisp broccoli.
variation (if any)
- Swap bacon bits for cooked bacon pieces for more flavor.
- Use Greek yogurt with mayonnaise for a lighter dressing.
- Add diced red onion or shredded cheddar cheese for extra taste.
- Replace dried cranberries with raisins or chopped apples.
FAQs (minimum three FAQ)
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain well, then pat dry before mixing.
Q: How long does it keep in the fridge?
A: It keeps 2–3 days best. It may get softer after that.
Q: Can I make it ahead?
A: Yes. Make the salad and keep it chilled. For best crispness, store dressing separately and mix before serving.
Q: Is this salad gluten free?
A: Yes, the basic recipe is gluten free. Check bacon bits and other add-ins to be sure.
Broccoli Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Gluten-Free
Description
A quick and flavorful salad featuring crisp broccoli, sweet dried cranberries, and crunchy sunflower seeds, all tied together with a creamy dressing.
Ingredients
- Fresh broccoli
- Dried cranberries
- Sunflower seeds
- Bacon bits
- Mayonnaise
- Vinegar
- Sugar
- Salt
- Pepper
Instructions
- Wash and chop the broccoli into bite-size pieces.
- In a large bowl, combine the chopped broccoli, dried cranberries, sunflower seeds, and bacon bits.
- In a separate bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
- Pour the dressing over the broccoli mixture and toss to combine.
- Serve immediately or refrigerate for an hour before serving for best flavor.
Notes
For a crispier salad, store the dressing separately until just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
