Broccoli Salad
Total Time
15 mins
Prep Time
15 mins
Rating
5 out of 5 stars
(2)
Ingredients
8
- 6 cups fresh broccoli florets, chopped (about 1 lb broccoli stalks)
- 1 cup grated sharp cheddar cheese, white or yellow
- 6 strips cooked bacon, chopped
- 1/2 cup dried cranberries, or golden raisins
- 1/2 cup slivered almonds, can use sunflower seeds, chopped pecans, or pepitas
- 1/3 cup diced red onion
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt, can use sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or pure maple syrup
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
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Preparation
Step 1
In a large bowl combine broccoli florets, cheese, bacon, dried cranberries, almonds, and onion.
Step 2
In a small bowl, whisk together mayonnaise, Greek yogurt, vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.
Step 3
Pour dressing over broccoli salad and stir until well combined. Cover and chill in the refrigerator for at least one hour before serving.
Step 4
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Chef's notes
Cut broccoli into small florets for better texture.
Let the salad sit in the refrigerator for at least one hour before serving for better flavor melding.
Variations:
Use different nuts like pecans or walnuts, or substitute dried cranberries with raisins. For a vegetarian version, omit the bacon.
