Hearty Broccoli Salad with Bacon and Cheddar Cheese
This recipe makes a substantial, creamy broccoli salad featuring crisp bacon, sharp cheddar cheese, and sunflower seeds, perfect for gatherings.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 8 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large head broccoli, cut into bite-sized florets
- 6 slices bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, cubed or shredded
- 1/2 cup red onion, finely chopped
- 1/2 cup sunflower seeds, toasted
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the broccoli florets in a large bowl. If the florets are very large, you may want to blanch them briefly in boiling water for 30 seconds, then immediately transfer to ice water, and drain well. Pat dry.
- In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth. Season with salt and pepper. This is your dressing.
- Add the crumbled bacon, cheddar cheese, chopped red onion, and toasted sunflower seeds to the bowl with the broccoli.
- Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated.
- Cover the salad and chill in the refrigerator for at least 1 hour before serving to allow the flavors to combine.
Notes
- Toast the sunflower seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Watch them closely to prevent burning.
- For a tangier dressing, increase the apple cider vinegar by one teaspoon.
- You can prepare the dressing up to two days ahead of time and store it in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 350
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 10
- Cholesterol: 45