Creamy Broccoli Salad
This crisp and creamy broccoli salad is a guaranteed crowd-pleaser—perfect for potlucks, BBQs, or weekday meals. It’s fresh, tangy, and just a little bit sweet, tossed in a simple homemade dressing
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Servings: 8
Notes
Ingredients
Salad:
- 8 cups broccoli florets, cut into bite-sized pieces
- 1/3 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/2 cup turkey bacon bits
Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- Salt and black pepper, to taste
Instructions
- Make the Dressing:
In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth. Set aside. - Assemble the Salad:
In a large bowl, combine the broccoli, red onion, cranberries, sunflower seeds, and turkey bacon bits. - Mix & Chill:
Pour the dressing over the salad and toss well to coat all the ingredients. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- For the best texture, make sure the broccoli is very dry before mixing.
- No need to cook the broccoli—it’s served raw for crunch.
- Salad can be made a day ahead and kept chilled until ready to serve.
- Leftovers keep well in the fridge for 4–5 days.
- You can swap in store-bought coleslaw dressing if you're short on time.
- For a bit of extra flair, sprinkle crispy turkey bacon bits on top just before serving.