Ingredients
Scale
- 5 to 6 cups fresh broccoli florets, cut into very small bite-sized pieces (about 1/2-inch)
- 10 slices bacon, cooked crisp and crumbled (reserve some for topping)
- 1 cup shredded or cubed sharp cheddar cheese
- ¾ cup raisins or dried cranberries
- ¾ cup roasted salted sunflower seed kernels
- ½ cup finely diced red onion
- ¾ cup mayonnaise (duke's preferred)
- 2 tablespoons granulated sugar
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the broccoli florets.
- Mix in the raisins, cheddar cheese, sunflower seeds, red onion, and most of the crumbled bacon, reserving a small handful for garnish.
- For the dressing, combine mayonnaise, sugar, apple cider vinegar, dijon mustard, lemon juice, salt, and pepper in a separate bowl and whisk until smooth.
- Pour the dressing over the salad ingredients and gently toss to coat evenly.
- Cover the bowl and refrigerate the salad for at least 1 hour, or 2 hours for better flavor.
- Before serving, stir the salad and sprinkle the reserved bacon on top.
Notes
Feel free to use other dried fruits like cranberries for a different flavor.
For a lighter version, consider using Greek yogurt instead of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.