Broccoli salad
Equipment
- Mixing bowl: For tossing the ingredients together.
- Whisk: To mix the dressing smoothly.
- Sharp knife: For chopping the broccoli and other ingredients.
- Cutting board: To prep the vegetables and bacon.
Ingredients
- 4 cups broccoli florets, raw or lightly blanched
- ½ cup red onion, finely diced
- ½ cup dried cranberries, or raisins
- Half cup sunflower seeds
- 4 slices of cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ½ cup Greek yogurt or mayonnaise, for a healthier option, opt for yogurt
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Prep the ingredients: Wash and chop the broccoli into bite-sized florets. Dice the red onion, cook and crumble the bacon, and shred the cheese if needed.
- Make the dressing: In a small bowl, whisk together the Greek yogurt (or mayonnaise), apple cider vinegar, and honey. Add salt and pepper to taste.
- Assemble the salad: In a large mixing bowl, combine the broccoli, red onion, cranberries, sunflower seeds, bacon, and cheese.
- Add the dressing: Pour the dressing over the salad and toss until all the ingredients are well coated.
- Chill and serve: Allow the salad to sit in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
