Description
A crunchy and delicious broccoli salad that combines fresh veggies, cheese, and a tangy dressing.
Ingredients
Scale
- 2 cups broccoli florets
- 1/2 cup red onion, finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by washing the broccoli florets thoroughly under cold water to remove any dirt or debris.
- Cut the broccoli into bite-sized pieces, ensuring that the stems are removed and only the florets remain.
- Place the chopped broccoli florets into a large mixing bowl.
- Peel and finely chop the red onion, ensuring the pieces are small enough to blend well with the broccoli.
- Add the chopped red onion to the bowl with the broccoli florets.
- Measure out the shredded cheddar cheese and add it to the bowl with the broccoli and onion mixture.
- Next, measure out the sunflower seeds and add them to the same bowl.
- Measure the dried cranberries and stir them into the mixture.
- In a separate small bowl, combine the mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- Whisk the ingredients together until they are fully combined into a smooth dressing.
- Pour the dressing over the broccoli salad ingredients in the large mixing bowl.
- Using a spoon or spatula, gently toss the salad, making sure all ingredients are evenly coated with the dressing.
- Once everything is mixed together, taste the salad and adjust the seasoning if needed by adding more salt or pepper.
- Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour to allow the flavors to meld together.
- After refrigerating, stir the salad once more before serving to ensure the ingredients are evenly distributed.
- Serve the salad chilled and enjoy the refreshing crunch and balance of flavors.
Notes
- For a vegan version, substitute mayonnaise with a plant-based alternative.
- Feel free to add more vegetables like carrots or bell peppers for added crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg