Melissa Jo’s Broccoli Salad

Ingredients

• 2 lb broccoli florets (Cut into small bite-size florets)
• 8 slices bacon (Cooked until crisp and crumbled)
• 1 cup sharp cheddar cheese (Shredded or cut into small cubes)
• 0.5 medium red onion (Finely diced)
• 0.5 cup sunflower seed kernels (Unsalted preferred)
• 1 cup mayonnaise (Use regular or light mayonnaise)
• 0.25 cup granulated sugar (Adjust to taste)
• 2 tbsp apple cider vinegar
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Cook the bacon in a skillet over medium heat until browned and crisp. Transfer it to a paper-towel-lined plate, let it cool, and crumble it into small pieces.

2. 2

   Wash and dry the broccoli thoroughly, then cut it into small, even florets. Place the florets in a large mixing bowl.

3. 3

   Add the diced red onion, shredded or cubed cheddar, sunflower seeds, and crumbled bacon to the broccoli.

4. 4

   In a separate bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth and the sugar is mostly dissolved. Season the dressing with salt and black pepper to taste.

5. 5

   Pour the dressing over the broccoli mixture. Toss thoroughly until the vegetables and other ingredients are evenly coated.

6. 6

   Cover the bowl and refrigerate the salad for at least 20 minutes before serving. Toss once more just before serving and adjust the seasoning if needed.

Notes

The supplied description only provided a link to the recipe page, and the transcript contained no recipe details. This version is reconstructed from the linked recipe title and the conventional ingredients and method for this style of broccoli salad; verify the original page for authoritative quantities. Refrigerate leftovers in an airtight container and use within 3 days.

Nutrition per serving

• salad
• side dish
• American
• vegetarian-option
• no-bake
• make-ahead
• potluck