Broccoli Bacon Salad Recipe

Broccoli, bacon, Colby-Jack, dried cherries, almonds, sunflower seeds, and a creamy sweet-tangy dressing. The kind of salad people ask you to bring every time.

Course Side Dish

Cuisine American

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings

Calories 360kcal

Author Julie Kotzbach

Equipment

Ingredients

Dressing

½ cup mayonnaise
½ cup sour cream
2 tablespoons granulated sugar
1 tablespoon apple cider vinegar
2 teaspoons black pepper
salt to taste

Salad

5 cups broccoli florets chopped (about 4 heads)
½ red onion peeled and diced
1 ¼ cups Colby-Jack cheese shredded
¾ cup cooked bacon crumbled (12 slices)
¼ cup almonds chopped
¼ cup honey roasted sunflower seeds or regular, shelled
¼ cup golden raisins or regular
¼ cup dried cherries or dried cranberries
1 cup carrots shredded

Instructions

In a large mixing or serving bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons granulated sugar, 1 tablespoon apple cider vinegar, and 2 teaspoons black pepper until smooth and creamy. Check the seasoning and add salt to taste.
To the same bowl, add 5 cups broccoli florets, 1/2 red onion, 1 1/4 cups Colby-Jack cheese, 3/4 cup cooked bacon, 1/4 cup almonds, 1/4 cup honey roasted sunflower seeds, 1/4 cup golden raisins, 1/4 cup dried cherries, and 1 cup carrots. Gently mix everything together until all ingredients are coated in the dressing.
Cover and chill in the fridge for at least 1 hour. Stir again just before serving. Best served cold!

Notes

Store any leftovers in an air-tight container in the fridge for up to 5 days

Nutrition