Description
A crisp and flavorful Broccoli Salad with Bacon, combining fresh broccoli florets, crunchy bacon, dried cranberries, sunflower seeds, cheddar cheese, and a tangy homemade dressing made with mayonnaise, lemon, and a hint of cayenne. Perfect as a side dish or a light lunch, this salad can be served chilled or at room temperature and keeps well for several days.
Ingredients
Scale
Salad Ingredients
- 10-11 strips bacon (cooked and chopped)
- 2 heads broccoli (about 1 1/2 pounds or 5-6 cups chopped florets and stems)
- 1 cup dried cranberries
- 1/3 cup sunflower seeds (roasted and salted)
- 1 cup cheddar cheese (shredded)
- 1/3 cup chopped red onion (or more to taste)
Dressing Ingredients
- 1 1/4 cups Miracle Whip OR mayonnaise
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- 1/4 cup sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
Instructions
- Cook the Bacon: Bake 10-11 strips of bacon in the oven until crispy to avoid splatter and for easier cleanup. Once done, transfer the bacon to paper towels to drain and cool. When cool, chop the bacon into bite-sized pieces.
- Prepare the Dressing: In a large mixing bowl, combine 1 1/4 cups Miracle Whip or mayonnaise with the lemon zest, lemon juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard, and cayenne pepper. Whisk thoroughly until the dressing is smooth and all ingredients are well incorporated.
- Chop Broccoli: Using a chef’s knife, chop the broccoli into small florets, including the stems if you like. Small pieces ensure no large broccoli bites in the salad, creating a balanced texture.
- Assemble the Salad: Add the chopped broccoli to the bowl with the dressing. Then add the dried cranberries, sunflower seeds, shredded cheddar cheese, chopped red onion, and most of the chopped bacon (reserve some bacon for garnish during serving).
- Mix and Serve: Stir all ingredients together until well coated with the dressing. The salad can be served immediately at room temperature or chilled in the refrigerator. If chilling, let it sit at room temperature for about 20 minutes before serving to enhance flavors.
- Storage: Store any leftovers in a covered container in the refrigerator. The salad will keep well for up to 5 days.
Notes
- Baking bacon is recommended to reduce splatter and simplify cleanup, but frying is also an option if preferred.
- Cayenne pepper adds flavor without significant heat; adjust quantity if you are sensitive to spice.
- For best texture, chop broccoli florets and stems finely.
- You can serve the salad chilled or at room temperature; chilling enhances flavor melding.
- Reserved bacon pieces work well as a garnish on top right before serving.
- This salad is great for make-ahead meals and picnic options.
