Broccoli Bacon Salad
You may have seen this broccoli salad at a cookout before, but maybe you’ve never made it before. This recipe is great for your Memorial Day cookout since it pairs well with chicken, beef or pork. You can make it ahead and it keeps great in the refrigerator for leftovers (if there are any).
For the salad portion of our recipe, you’ll need 5 cups of broccoli florets, 1 cup of shredded sharp cheddar cheese, half of a cup of dried cranberries, 6 slices of bacon that are cooked and crumbled, a third of a cup of salted sunflower seeds and a third of a cup of red onion diced into small pieces.
For the dressing, you’ll need 1 cup of mayonnaise, a fourth of a cup of plain Greek yogurt (or sour cream), 2 tablespoons of white vinegar, 1 tablespoon of lemon juice, 2 tablespoons of sugar, half of a teaspoon of salt, a fourth of a teaspoon of freshly ground black pepper and an eighth of a teaspoon of garlic powder.
In a large bowl, combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds and onion. In a small bowl, mix together mayonnaise, Greek yogurt, vinegar, lemon juice, sugar, salt, pepper and garlic powder until smooth. Pour dressing over salad and mix well. Refrigerate for at least one hour before serving.
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Broccoli Bacon Salad
Ingredients
- 5 cups broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup dried cranberries
- 6 slices bacon cooked and crumbled
- 1/3 cup salted sunflower seeds
- 1/2 cup red onion diced into small pieces
- 1 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tbsp white vinegar
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp garlic powder
Instructions
- In a large bowl, combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds and onion.
- In a small bowl, mix together mayonnaise, Greek yogurt, vinegar, lemon juice, sugar, salt, pepper and garlic powder until smooth. Pour dressing over salad and mix well.
- Refrigerate for at least one hour before serving.
