Broccoli Salad with Cranberries
Fresh and flavorful, this Broccoli Salad with Cranberries is a must-try side dish that everyone will love at any event.
Servings: 12
Calories: 325kcal
Equipment
- Large Bowl
- Measuring Cups and Spoons
Ingredients
- 2 heads fresh broccoli about 6 cups, cut into florets
- 1 cup mayonnaise
- ¾ cup Greek yogurt
- 5 tablespoon apple cider vinegar
- 5 ounces bacon cooked and chopped
- 6 ounces cheddar cheese 175g or 1 ½ cups, cubed or shredded
- 1 cup dried cranberries
- ¼ cup sunflower seeds
- ½-1 teaspoon white granulated sugar
- ½ teaspoon salt
Instructions
- In a large serving bowl, add mayonnaise, apple cider vinegar, sugar, and salt, and mix well.
- Then add in broccoli, bacon, cheese cubes, dried cranberries and sunflower seeds, and toss to combine.
- Store in the fridge until ready to serve.
Notes
- Crispy Bacon: Make sure the bacon is golden brown and crisp for the best texture.
- Balance the Flavor: Adjust the sugar and vinegar to get the right sweet-tangy balance.
- Chill Before Serving: Let the salad sit so the flavors can come together.
- Broccoli Tip: Cut broccoli into smaller, even pieces so the dressing coats
- evenly.
- Refrigerator: Store in an airtight container for 3-4 days.
- Make Ahead: Prepare ahead of time and refrigerate until ready to serve. It tastes better after sitting as the flavors have time to develop.
Nutrition
Calories: 325kcal | Carbohydrates: 17g | Protein: 10g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 425mg | Potassium: 403mg | Fiber: 3g | Sugar: 10g | Vitamin A: 792IU | Vitamin C: 90mg | Calcium: 167mg | Iron: 1mg
