This easy broccoli salad has bacon, cranberries, and sunflower seeds with a tangy dressing. It’s easy to throw together and always a hit!

Broccoli Salad with Bacon

Broccoli salad is one of those things I don’t think about making often, but whenever I make it, I wonder why it’s not a weekly thing.

My mom would sometimes make a broccoli salad for potlucks and parties. It was always a hit and so delicious.

I recently decided to try and come up with my own recipe based on my past recollections of what it had, and I was so happy with the results.

Forrest really enjoyed this as well, and it’s definitely something I am going to start taking with me to potlucks.

I didn’t add any cheese to this, but I think it would taste quite lovely with some freshly grated cheddar cheese.

Serving Suggestions

Broccoli salad is great year-round, but it’s especially delicious with grilled foods and at potlucks. Here are a few recipes to consider pairing this with:

• Smoked Brisket
• Hot Chicken Salad
• Chipotle Strawberry Grilled Pork Chops

Cold Broccoli Salad

Equipment

• Small bowl (for dressing)
• Large bowl (for salad)
• Chef’s knife
• Cutting Board
• Whisk

Ingredients

Salad

• 4 cups broccoli florets – chopped into bite-size pieces
• 1/3 cup red onion, chopped
• 1/3 cup dried cranberries
• 1/3 cup sunflower seeds (without shells)
• 1/3 cup bacon bits

Dressing

• 2/3 cup mayonnaise
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon white sugar

Directions

Prepare all the chopped vegetables by cutting them into bite-size pieces.

Mix together the broccoli, onions, cranberries, sunflower seeds, and bacon bits in a large bowl.

In a separate bowl, whisk together mayonnaise, apple cider vinegar and white sugar.

Pour dressing over the salad and mix well.

Keep refrigerated until you are ready to eat. This will last about seven days in the fridge when covered well.