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Crispy Broccoli Salad Recipe: Easy Bacon Cheddar Crunch Delight

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This crispy broccoli salad combines fresh broccoli, smoky bacon, sharp cheddar, and a creamy tangy dressing for a crowd-pleasing side dish. It’s quick to make, endlessly adaptable, and perfect for potlucks, barbecues, or a comforting lunch.

Ingredients

Scale
  • 4 cups fresh broccoli florets, chopped bite-size (about 1 lb)
  • 1/2 small red onion, finely diced
  • 1/2 cup shredded carrots
  • 1 cup cheddar cheese, both shredded and cubed
  • 6 slices crispy bacon, cooked and crumbled
  • 1/3 cup roasted unsalted sunflower seeds
  • 1/3 cup raisins or dried cranberries (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper)
  • 1 tablespoon lemon juice (for tossing broccoli, optional but recommended)

Instructions

  1. Wash broccoli florets thoroughly and pat completely dry with a towel or use a salad spinner. Chop into small, bite-sized pieces. (Optional: Blanch in boiling water for 30 seconds, then plunge into ice water and dry well.)
  2. Cook bacon in a skillet over medium heat until golden and crispy (about 8 minutes), or bake at 400°F for 15-18 minutes. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
  3. Dice red onion finely. Shred carrots if not pre-shredded. Cut cheddar cheese into a mix of cubes and shreds. Measure out sunflower seeds and raisins or cranberries. (Optional: Soak dried fruit in warm water for 5 minutes, then drain.)
  4. In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, honey, Dijon mustard, and salt and pepper to taste.
  5. In a large mixing bowl, toss broccoli florets with lemon juice and a pinch of salt. Let sit 2-3 minutes.
  6. Add red onion, carrots, cheddar, bacon, sunflower seeds, and raisins to the broccoli. Pour dressing over everything and toss well until all pieces are coated.
  7. Cover and refrigerate for at least 30 minutes, or up to 24 hours, to let flavors meld. Toss again before serving. If salad seems dry, add a spoonful or two of Greek yogurt or mayo.

Notes

For best crunch, dry broccoli thoroughly and toss with lemon juice before dressing. Make the dressing ahead for deeper flavor. For vegetarian, skip bacon and use smoked almonds or roasted chickpeas. Salad keeps well for 3 days in the fridge. Start with 3/4 of the dressing and add more as needed after chilling.

Nutrition

Keywords: broccoli salad, bacon cheddar salad, crispy salad, potluck salad, easy side dish, summer salad, gluten-free salad, creamy broccoli salad

Find it online: https://katedishes.com/crispy-broccoli-salad-recipe-easy-bacon-cheddar-crunch-delight/