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Creamy broccoli crunch salad with bacon, cheddar, red onion, sunflower seeds and dried cranberries

Broccoli Crunch Salad

Raw broccoli florets in a creamy, tangy dressing with bacon, cheddar, red onion, sunflower seeds and dried cranberries. A make-ahead side everyone loves.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 cups broccoli florets bite-size, about 2 heads
  • 6 slices bacon cooked and crumbled
  • 1 cup shredded cheddar
  • ½ red onion finely diced
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar or honey
  • Salt and black pepper to taste

Method
 

  1. Rinse the broccoli and dry it very well, then cut it into small, bite-size florets.
  2. In a large bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt and pepper.
  3. Add the broccoli, bacon, cheddar, red onion and dried cranberries and toss to coat.
  4. Chill for at least 30 minutes so the flavors blend.
  5. Sprinkle with sunflower seeds right before serving.

Notes

  • Dry the broccoli thoroughly or the dressing will turn watery.
  • Use all mayo or all Greek yogurt if that’s what you have.
  • Swap the cranberries for raisins.
  • Leave out the bacon to make it vegetarian.