Creamy Broccoli and Bacon Salad with a Crunchy Twist

Ingredients

- 3 cups broccoli florets
- 1/2 cup golden raisins
- 1/2 cup craisins (dried cranberries)
- 1/2 cup sunflower seeds
- 1/2 cup cooked bacon, crumbled
- 1 cup frozen peas, thawed
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1 cup shredded Colby Jack cheese

Instructions

1. Prepare the Broccoli Florets:
- Rinse 3 cups of broccoli florets under cold water. Pat dry with a clean towel and set aside.

2. Mix Dry Ingredients:
- In a large mixing bowl, combine the broccoli florets, 1/2 cup of golden raisins, 1/2 cup of craisins, 1/2 cup of sunflower seeds, 1/2 cup of crumbled cooked bacon, 1 cup of thawed peas, and 1/4 cup of finely chopped red onion.

3. Create the Dressing:
- In a separate, small bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of granulated sugar, and 2 tablespoons of apple cider vinegar until the sugar dissolves and the mixture is smooth.

4. Combine Everything:
- Pour the dressing over the broccoli mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated. Add 1 cup of shredded Colby Jack cheese and fold until combined.

5. Chill the Salad:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.

6. Serve:
- After chilling, give the salad a final stir and serve cold. Enjoy this refreshing salad as a satisfying lunch.

Total Time

PT1H10M
1 hour and 10 minutes

Type of Dish

Lunch

Keywords

Broccoli salad, Lunch salad, No-cook recipe, Summer side dish, Creamy salad, Crunchy salad, Easy lunch recipe, Bacon salad, Healthy lunch, Cold salad dish

Recipe Yield

Serves 4 adults

Calories

Total Calories: 1,600

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