Broccoli Salad

5 from 5 votes

Broccoli salad is a super easy summer side dish that pairs perfectly with your favorite proteins. Refreshingly cool and full of fresh ingredients, all coated in a creamy dressing.

Prep Time10

Chill1

Total Time1 10

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 435kcal

Author: Jennifer Fishkind

Ingredients

Salad

6 cups broccoli florets broken into bite size pieces
1½ cups shredded sharp cheddar cheese
⅔ cup chopped craisins (dried cranberries)
⅔ cup diced red onion
⅔ cup cooked and crumbled bacon
½ cup sunflower kernels

Dressing

1¼ cup mayonnaise
½ cup sour cream
4 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper

Instructions

Using an extra large mixing bowl, combine the broccoli, shredded cheese, craisins, red onion, crumbled bacon and sunflower kernels.
6 cups broccoli florets, 1½ cups shredded sharp cheddar cheese, ⅔ cup chopped craisins, ⅔ cup diced red onion, ⅔ cup cooked and crumbled bacon, ½ cup sunflower kernels
Using a medium size mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt and pepper until smooth.
1¼ cup mayonnaise, ½ cup sour cream, 4 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
Pour the dressing over the broccoli mixture and stir to completely coat the salad ingredients.
Cover tightly and chill in the refrigerator for 1 hour.

Notes

Storage:

Store any leftovers in an airtight container, in the refrigerator for up to 3 days.

I recommend storing your broccoli salad in a bowl with a lid instead of covering it with plastic wrap. This will keep the broccoli from getting soggy and help contain the smell.

Nutrition