Classic Broccoli Salad
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 slices bacon (cooked and crumbled, about ¾ cup in total)
- ½ cup mayonnaise
- ¾ cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 heads broccoli (about 1 lb, cut into bite-sized florets)
- ½ medium red onion (thinly sliced, about ¼ cup)
- ½ cup dried cranberries
- ¼ cup roasted sunflower kernels
- 1 cup sharp cheddar cheese (cubed small)
Method
- To make the dressing, in a small bowl, stir together the mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper. Set aside.
- In a large salad bowl, mix the broccoli, bacon, onion, cranberries, sunflower seeds, and cheese.
- Pour the dressing onto the salad. Stir everything so the dressing is all over.
- Chill the salad in the fridge for at least 1 hour. This helps the flavors mix together.
- Stir again before serving.