Easy Broccoli Salad
This delicious and easy broccoli salad recipe has fresh broccoli, crisp bacon, sweet red onion, crunchy sunflower seeds, and dried cranberries tossed in a creamy dressing.
I’ve never made this easy broccoli salad recipe before but I have enjoyed it at many barbecues, potlucks, and picnics. I recently had a craving for the crunchy, creamy, and sweet broccoli salad, and since I had all the ingredients on hand, I made it from a recipe I found on Sugar, Spun, Run. I adapted the recipe by not using cheese and I also used much less sugar. It was a super easy summer salad recipe and I loved the crunchy raw broccoli with the creamy dressing. This tasty salad paired nicely with some spicy pork chops and potato salad.
Easy Broccoli Salad
Creamy Dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2-2 tbsp white wine vinegar, to taste
- 1 tbsp sugar, more or less to taste
- Sea salt and freshly cracked black pepper, to taste
Broccoli Salad:
- 6 cups of broccoli florets, bite-sized so it’s easier to eat
- 1/2 cup bacon, cooked & chopped into bits
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup red onion, diced **Soak diced onion in ice water for 10 minutes then dry on a paper towel if its flavor is too sharp
How to Make an Easy Broccoli Salad
Make the dressing by whisking the mayonnaise, sour cream, vinegar, sugar, sea salt, and freshly cracked pepper, in a small bowl until smooth & creamy.
Make the salad by combining the broccoli florets, bacon, dried cranberries, sunflower seeds, and red onion together in a large bowl.
Pour some of the creamy dressing, to taste, over the broccoli salad and toss until evenly coated.
Broccoli salad may be served immediately, but for best flavor cover & refrigerate for at least one hour before serving.
Equipment
Ingredients
Creamy Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 1/2-2 tbsp white wine vinegar to taste
- 1 tbsp sugar more or less to taste
- Sea salt and freshly cracked black pepper to taste
Broccoli Salad:
- 6 cups of broccoli florets bite-sized so it's easier to eat
- ½ cup bacon cooked & chopped into bits
- ⅓ cup dried cranberries
- ¼ cup sunflower seeds
- ¼ cup red onion diced **Soak diced onion in ice water for 10 minutes then dry on a paper towel if its flavor is too sharp
Instructions
- Make the dressing by whisking the mayonnaise, sour cream, vinegar, sugar, sea salt, and freshly cracked pepper, in a small bowl until smooth & creamy.
- Make the salad by combining the broccoli florets, bacon, dried cranberries, sunflower seeds, and red onion together in a large bowl.
- Pour some of the creamy dressing, to taste, over the broccoli salad and toss until evenly coated.
- Broccoli salad may be served immediately, but for best flavor cover & refrigerate for at least one hour before serving.
Can’t have broccoli as they bloat me badly. But I am more than happy to eat all the bacon and cranberries and drink that sauce!
Looks very good and I like the use of cranberries.
Nice way to change up broccoli.