Description
A refined take on a Southern classic, bright with crisp broccoli and a silky, slightly sweet dressing, making it an elegant side dish.
Ingredients
Scale
- 6 cups fresh broccoli florets, bite-sized
- 1/2 cup finely diced red onion
- 1 cup shredded sharp cheddar cheese
- 3/4 cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 1/2 tbsp white wine vinegar
- 2 tbsp granulated sugar
- 1/4 tsp fine sea salt
- Black pepper to taste
- 4 slices bacon, cooked crisp and crumbled
- 1/3 cup toasted sunflower seeds
- 1/3 cup dried cranberries or tart cherries, chopped if large
Instructions
- Blanch broccoli in salted boiling water for 30–45 seconds until vivid green, then shock in an ice bath and drain.
- Prepare bacon and seeds: Cook bacon until crisp, crumble when cool; toast sunflower seeds in a dry skillet for 1–2 minutes.
- Make the dressing by whisking mayonnaise, Greek yogurt, white wine vinegar, sugar, salt, and pepper until smooth.
- Assemble the salad by combining the broccoli, red onion, cheddar, and dressing, then fold in bacon, seeds, and cranberries.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Dry the broccoli thoroughly after blanching for a better dressing consistency. Store bacon and seeds separately until serving to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Blanching and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg