Here’s a full, classic creamy broccoli salad recipe (with bacon, cheese, and a sweet-tangy dressing):
🥦 Creamy Broccoli Salad (Serves 6–8)
🧾 Ingredients
Salad:
- 6 cups fresh broccoli florets (bite-sized)
- 8 slices bacon, cooked crispy and crumbled
- 1 cup shredded cheddar cheese
- ½ cup red onion, finely diced
- ½ cup sunflower seeds (optional, for crunch)
- ½ cup dried cranberries or raisins (optional, for sweetness)
Dressing:
- 1 cup mayonnaise
- 2–3 tbsp apple cider vinegar
- 2–3 tbsp sugar (adjust to taste)
- Salt & black pepper to taste
👩🍳 Instructions
- Prep the broccoli
- Wash and cut into small florets.
- Optional: blanch in boiling water for 30–60 seconds, then transfer to ice water (keeps it bright but slightly softer). Drain well.
- Cook the bacon
- Fry until crispy, then crumble into small pieces.
- Make the dressing
- In a bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
- Assemble the salad
- In a large bowl, combine broccoli, bacon, cheese, red onion, and any extras (seeds, cranberries).
- Pour dressing over and toss well to coat everything evenly.
- Chill
- Cover and refrigerate for at least 1–2 hours (overnight is even better).
- Serve
- Give it a quick stir before serving. Adjust seasoning if needed.
🔥 Tips for the best flavor
- Letting it sit overnight really boosts flavor.
- Use sharp cheddar for a stronger taste.
- Add a squeeze of lemon if you want extra brightness.
- Swap mayo for half mayo + half Greek yogurt for a lighter version.