Broccoli Crunch Salad
A vibrant and crunchy salad combining fresh vegetables with a creamy dressing, perfect as a side or light meal.
Ingredients
Main Ingredients
- 8 cups fresh broccoli, chopped into bite-sized pieces Chop into small, bite-sized pieces for easy eating.
- 0.5 pieces red onion, diced
- 1 cup shredded carrots
- 0.5 cup sunflower seeds Can be swapped with almonds for a different crunch.
- 0.5 cup dried cranberries Add extra on top for garnish.
- 5 slices bacon, cooked and crumbled Can be omitted for a vegetarian version.
Dressing
- 0.75 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
- 3 tablespoons honey Adjust according to sweetness preference.
- 3 tablespoons apple cider vinegar
- 0.5 teaspoon salt Or to taste.
- 0.25 teaspoon freshly ground black pepper Or to taste.
Instructions
Preparation
- In a large bowl, combine the broccoli, red onion, shredded carrots, sunflower seeds, dried cranberries, and crumbled bacon.
- In a separate bowl, whisk together mayonnaise, honey, apple cider vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or refrigerate for a few hours to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For crunchiness, keep dressing separate until serving. Letting salad chill before serving enhances flavors.