Name: Loaded Broccoli Salad: Creamy, Crunchy, and Packed with Flavor
Ingredients: 4 cups chopped fresh broccoli florets (about 1 large head); ½ cup shredded sharp cheddar cheese; 6 slices bacon, cooked until crisp and crumbled; ¼ cup thinly sliced red onion; ¼ cup sunflower seeds (or sliced almonds); Optional: ½ cup dried cranberries or raisins for sweetness; ¾ cup mayonnaise; 2 tbsp apple cider vinegar; 1½ tbsp granulated sugar (or honey/maple syrup); ½ tsp salt; ¼ tsp black pepper

Ingredients

Scale

For the salad:

4 cups chopped fresh broccoli florets (about 1 large head)
½ cup shredded sharp cheddar cheese
6 slices bacon, cooked until crisp and crumbled
¼ cup thinly sliced red onion
¼ cup sunflower seeds (or sliced almonds)
Optional: ½ cup dried cranberries or raisins for sweetness

For the dressing:

¾ cup mayonnaise
2 tbsp apple cider vinegar
1½ tbsp granulated sugar (or honey/maple syrup)
½ tsp salt
¼ tsp black pepper

Instructions

Prep broccoli: Chop florets into bite-sized pieces. For best texture, blanch in boiling water for 1 minute, then plunge into ice water. Drain well and pat dry (optional but recommended for tender-crisp bite).
Make dressing: Whisk mayonnaise, vinegar, sugar, salt, and pepper until smooth.
Combine: In a large bowl, mix broccoli, cheese, bacon, red onion, sunflower seeds, and optional dried fruit.
Dress: Pour dressing over salad and toss to coat evenly.
Chill at least 30 minutes before serving to let flavors meld (though it’s great fresh too!).

💡 Pro Tips:
– Pat ingredients dry—wet broccoli dilutes the dressing.
– For meal prep, keep dressing separate and toss just before eating.
– Make it vegetarian: Skip bacon or use coconut bacon or smoked paprika for flavor.

Prep Time & Nutrition (per serving, serves 6):