How to Make Broccoli Salad

bacon

🥗Healthier: turkey bacon

💰Cheaper: skip

Turkey bacon reduces fat while maintaining a savory flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt lowers calories while adding creaminess.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch and flavor.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are more economical.

Cook bacon until crispy, either in the oven or on the stove.

Prep broccoli florets, cutting them into bite-sized pieces using a knife.

Chop half of a red onion; if too sharp, soak in cold water for 10 minutes to reduce sharpness.

Add chopped red onion to the bowl with broccoli.

Grate about 1.5 cups of sharp cheddar cheese and add to the bowl.

Add half a cup of salted shelled sunflower seeds and dried cranberries to the bowl.

In a separate bowl, mix together mayonnaise, sour cream, 2 tablespoons of apple cider vinegar, sugar, salt, and black pepper to create the dressing.

Pour the dressing over the salad ingredients and toss to combine in a large bowl.

Refrigerate the salad for about an hour to let flavors meld.

Chop the cooked bacon and add it to the salad just before serving to maintain its crispness.

Transfer the salad to a smaller serving bowl for presentation, reserving some bacon to sprinkle on top as a garnish.

Spice Level:

Dietary

Allergens