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Broccoli Salad

Updated: Jun 13

This simple recipe for broccoli salad is sure to be a hit at any gathering. Make simple adjustments to please any crowd. Rich and creamy this salad is hard to resist a hit with kids and adults alike.

Author's Notes:

  • You can use the broccoli raw or blanch in boiling water for 60 seconds.

  • If making ahead of time keep dressing and salad separate.

  • Store in refrigerator up to 4 days.

Broccoli Salad


  • 5-6 cups broccoli florets

  • 1 cup cheddar cheese, thickly shredded

  • 2/3 cup dried cranberries

  • 1/2 cup bacon, cooked and crumbled

  • 1/2 cup salted sunflower seeds

  • 1/3 cup red onion, diced

For Dressing:

  • 3/4 cup mayo

  • 1/4 cup sour cream

  • 1 1/2 Tbsp white wine vinegar

  • 3 Tbsp sugar

  • 1/4 tsp salt

  • 1/4 tsp pepper


1. Wash broccoli and cut into florets. Blanch broccoli if you choose. Place on paper towels to dry and cool.

2. In a small bowl mix together mayo, sour cream, white wine vinegar, sugar, salt, and pepper. Set aside or cover and chill if serving later.

3. In a large bowl toss broccoli florets with cheese, cranberries, sunflower seeds and red onions.

4. Just before serving add about 2/3 bacon crumble to broccoli salad and toss with dressing. Then top with remaining bacon crumble and serve.


Make it for YOU:


Replace Cheddar cheese with 3/4 cup shredded carrots. Use dairy free (Follow Your Heart) sour cream.


Omit bacon bits or replace with salted quinoa puffs, nuts, or seeds.


Use vegan mayo


Follow instructions for meat-free. Check with your vegetarian about dairy and egg free preferences.


Follow instructions for dairy-free, egg-free, and meat-free.

Make it Unique:

  • Try a variety of dried fruits such as raisins, golden raisins, or dried apples.

  • Replace 1/2 the broccoli with steamed and cooled cauliflower.

  • Leave a comment letting us know how you make it unique!

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