This Vintage Broccoli Salad is pure comfort food and the perfect side dish for any summer party. Guests always ask for the recipe!
Prep Time 10 minutesminutes
Cook Time 1 minuteminute
Total Time 11 minutesminutes
Servings 6servings
Ingredients
12ouncesbroccoli florets(or 2 to 3 whole heads)
¾cupmayonnaiseor substitute plain Greek yogurt
3tablespoonssugar
2 ½tablespoonsvinegar
1teaspoonsalt
⅓cupred onionfinely diced (about 1/2 a medium onion)
¾cupdried cranberries
1cupcooked, crumbled bacon(about 8 ounces of bacon, or use "Real Bacon" pieces)
1cupshredded Cheddar cheese
⅓cuproasted, salted sunflower kernels
Instructions
(Optional but recommended step) Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 1 minute. Immediately drain the broccoli in a colander with ice and run under cold water to stop the cooking. Allow the broccoli to drain very well. Spread on paper towels or set it in a colander. You want the broccoli as dry as possible.
In a large bowl, combine the mayonnaise, vinegar, and sugar. Whisk together until the sugar has dissolved.
Add the onion, cranberries, sunflower kernels, broccoli, and bacon. Toss gently, taking care not to break up the broccoli, until well mixed and coated with the dressing.
Refrigerate for at least 1 hour for flavors to combine.
Notes
Save time by purchasing ready to cook broccoli florets rather than whole heads of broccoli.
For best results, be sure to make the salad ahead of time so that the flavors have a chance to mellow. Refrigerate it for at least one hour and up to eight hours.
Store the leftovers in a tightly sealed container in the refrigerator.