Here is a fresh, vibrant, and fully detailed recipe for Broccoli Salad with headings and step-by-step instructions:
🥦 Fresh & Crunchy Broccoli Salad
A vibrant, refreshing salad tossed in a creamy, tangy homemade dressing — perfect for picnics, potlucks, meal prep, or a healthy side!
⭐ Why You’ll Love This Salad
- No cooking required
- Ready in 15 minutes
- Packed with crunch, flavor, and nutrients
- Perfect for storing — gets even better the next day!
🥗 INGREDIENTS
For the Salad
- 4 cups fresh broccoli florets, finely chopped
- ½ cup red onion, finely diced
- ½ cup dried cranberries (or raisins)
- ½ cup sunflower seeds or pumpkin seeds
- ½ cup crispy bacon, cooked & crumbled (optional but highly recommended)
- 1 large carrot, grated
- ½ cup cheddar cheese, shredded (optional)
For the Dressing
- ½ cup mayonnaise
- 2 tbsp Greek yogurt (or more mayo)
- 2 tbsp apple cider vinegar
- 1 tbsp honey (or sugar)
- Salt — to taste
- Black pepper — to taste
🥣 INSTRUCTIONS
Step 1: Prep the Broccoli
- Chop broccoli into small, bite-sized pieces (important for the best texture).
- Rinse and pat dry completely (dry broccoli = creamier dressing).
Step 2: Mix the Salad
In a large bowl, combine:
- Broccoli
- Red onion
- Cranberries
- Sunflower seeds
- Carrot
- Bacon
- Cheddar cheese
Toss everything lightly.
Step 3: Make the Dressing
In a separate bowl, whisk together:
- Mayonnaise
- Greek yogurt
- Apple cider vinegar
- Honey
- Salt & pepper
Taste and adjust sweetness or tanginess as preferred.
Step 4: Combine
- Pour the dressing over the salad.
- Mix thoroughly until all the ingredients are coated.
Step 5: Chill (Optional but Best!)
Let it chill in the fridge for 30–60 minutes.
This helps the flavors blend beautifully.
🍽️ SERVING SUGGESTIONS
- Serve as a refreshing side with grilled chicken or steaks
- Perfect for BBQs, parties, and lunchboxes
- Add boiled eggs or chickpeas for extra protein
❄️ STORAGE
- Store in an airtight container
- Stays fresh 3–4 days in the fridge
- Avoid freezing (it ruins the texture)
