This classic broccoli salad is an easy, healthy side dish that brightens up any table. It’s loaded with cranberries, sunflower seeds, almonds, and bacon — a perfect mix of sweet and crunchy.
This recipe, along with The Best Coleslaw and Easy Italian Pasta Salad are dinner time classics that you’ll want to save and come back to again and again.
OTHER DELICIOUS RECIPES
Elbow Macaroni Pasta Salad | Baked Mac and Cheese
Broccoli Salad Ingredients
You will need:
- 6 cups broccoli, cut into bite-sized pieces
- ½ cup red onion, diced
- ½ cup dried cranberries
- ½ cup salted sunflower seeds
- ½ cup sliced almonds
- ½ cup bacon bits (real is best)
For the dressing:
- 1 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon pepper
IngREDIENT SUBSTITUTIONS
CHEESE: Cheese is a popular addition in this salad! Choose sharp cheddar or extra sharp cheddar cheese (¾ cup) and thickly shred or cube it.
VEGGIES: For some added variety, substitute half of your broccoli for other veggies like cauliflower or carrots.
BACON: This recipe can use bacon bits or crumbled real bacon. Or leave out the bacon to make this recipe completely vegetarian.
How Do You Make Broccoli Salad
STEP ONE: Place the sliced onions in a small dish of cold water and let them soak at least 10 minutes, stirring occasionally. Soaking the onions in cold water helps remove some of the raw onion taste. It is optional to do. When ready to prepare the salad drain the onions. You can drain the onions by placing a paper towel over the dish and while holding the paper towel over it invert and let the water run through the paper towel leaving the onions in the dish.
STEP TWO: In a medium bowl whisk together the dressing ingredients and set aside.
STEP THREE: In a large bowl place the salad ingredients. Pour the dressing over the salad and mix well.
STEP FOUR: Refrigerate at least one hour before serving. Then mix again right before serving.
How long does it last in the fridge?
This salad will last in the refrigerator for up to 2 days, making it a great recipe to make ahead of time for potlucks and parties. The flavors of the broccoli salad get even better over time, and the longer it sits the more the ingredients mix together.
How do you cut broccoli for this recipe?
If you are chopping a whole head of broccoli, cut off bite-sized florets. Be sure to trim the stems of the florets as well (trim them completely off or leave a small stem). You can also buy store-bought chopped broccoli to save time.
Do you need to cook the broccoli?
The broccoli in this recipe is completely uncooked. All you need to do is chop it. The broccoli marinades in the dressing and becomes tender and flavorful.
But if you’d prefer to cook your broccoli for this salad, you can blanch it for one minute and let it cool before making the salad. The broccoli should barely be tender as it will soften when mixed with the dressing.
MORE FAVORITE SIDES
Coleslaw | Dirty Rice | Easy Italian Pasta Salad
This broccoli salad is a light and fresh side dish that’s easy to make and loaded with tasty toppings like cranberries, almonds and sunflower seeds.
Broccoli Salad
Ingredients
For the salad:
- 6 cups broccoli cut into bite-sized pieces
- ½ cup red onion diced
- ½ cup dried cranberries
- ½ cup salted sunflower seeds
- ½ cup sliced almonds
- ½ cup bacon bits or crumbled real bacon
For the dressing:
- 1 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place the sliced onions in a small dish of cold water and let them soak at least 10 minutes, stirring occasionally. When ready to prepare the salad drain the onions.
- In a medium bowl whisk together the dressing ingredients and set aside.
- In a large bowl place the salad ingredients.
- Pour the dressing over the salad and mix well.
- Refrigerate at least one hour before serving. Then mix again right before serving.
Nutrition
Healthy and delicious!
my daughter made this recipe for me – Thanks! so healthy food