Broccoli Cranberry Salad
Crisp broccoli, sweet dried cranberries, salty bacon, and a creamy dressing make for an easy and delicious side dish for all of your summer cookouts and holiday meals!
Servings 10
Ingredients
- ¾ cup mayonnaise
- ¼ cup red wine vinegar
- 1 ½ tablespoons granulated sugar
- 2 heads fresh broccoli cut into small, bite-size pieces
- ⅓ cup finely diced red onion
- ¾ cup dried cranberries
- ½ pound bacon cooked until crisp and chopped into bits
- 1 cup shredded cheddar cheese optional
- ⅓ cup salted sunflower seeds
Instructions
- In a large bowl, whisk together the mayonnaise, vinegar and sugar. Add in broccoli, onion and cranberries and stir to combine. Cover and refrigerate for at least 2 hours.¾ cup mayonnaise, ¼ cup red wine vinegar, 1 ½ tablespoons granulated sugar, 2 heads fresh broccoli, ⅓ cup finely diced red onion, ¾ cup dried cranberries
- Before serving, stir in bacon, cheese and sunflower seeds.½ pound bacon, 1 cup shredded cheddar cheese, ⅓ cup salted sunflower seeds
- Leftovers will keep in the refrigerator for 3 days.
Notes
Make-ahead and storage
- Salad can be made up to a day ahead of time and stored in the refrigerator until ready to serve. Wait to add the bacon, cheese, and sunflower seeds until just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
- Salad can be made with cauliflower in place of the broccoli, or with a mix of broccoli and cauliflower.
- If you prefer a sweeter, less tangy dressing, you can reduce the red wine vinegar and increase the sugar in the dressing.
