Broccoli Salad

Broccoli Salad

How To Make Broccoli Salad Recipe


  • 5-6 cups of broccoli florets 1 pound this was about 2 heads of broccoli for me (450g)
  • 1 cup thicker sharp cheddar cheese, not finely grated (115 grams)
  • 1 cup shredded bacon² (60 g)
  • ½ cup (60 g) salted sunflower seeds
  • 1/2 cup dried cranberries (85 g)
  • ½ cup (50 g) red onion, chopped into small pieces
  •  sauce
  • 3 tablespoons of sugar (40 grams)
  • Half a teaspoon of salt
  • Half a teaspoon of pepper
  • 1/4 cup mayonnaise I use olive oil mayonnaise (175 g)
  • ½ cup (70 g) sour cream
  • 1½1½ tablespoons white wine vinegar⁴


Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onions in a large bowl.

In a separate small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until well blended.

Pour the sauce over the broccoli mixture and toss well.
Broccoli salad can be served immediately, but for best flavor, refrigerate at least an hour before serving.

Be sure to stir the broccoli salad well again before serving.

Keep refrigerated if not consumed immediately. Enjoy!

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