This Easy Cheesy Broccoli Salad is a colorful mix of fresh broccoli, cheddar cheese, and crunchy nuts. It’s dressed with a creamy, tangy dressing that makes each bite a delight!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are essential for this salad. If you’re in a pinch, you can use frozen broccoli, but be sure to thaw and drain it well before mixing.
Chedder Cheese: I love using sharp cheddar for its strong flavor. If you want a milder taste, try substituting with Monterey Jack or even a good-quality mozzarella.
Cranberries: Dried cranberries add a sweet touch, but raisins work just as well. If you prefer something less sweet, consider chopped apples or fresh grapes for a crunch.
Bacon: For a vegetarian option, you can skip the bacon or use crispy chickpeas to add a delightful crunch.
Mayonnaise: Traditional mayo is creamy, but Greek yogurt is a healthy substitute. You could also mix both for creaminess without losing the flavor!
How Can I Make Sure My Broccoli Stays Bright and Crisp?
To keep your broccoli fresh and vibrant, it’s important to blanch it first. Here’s how:
- Bring a pot of salted water to a boil.
- Add broccoli florets for about 1-2 minutes.
- Immediately transfer them to a bowl of ice water. This “shocking” stops the cooking and keeps the broccoli bright green and crisp.
- Drain well and pat dry before using in the salad.
Easy Cheesy Broccoli Salad
Ingredients You’ll Need:
- 4 cups fresh broccoli florets
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/2 cup cooked and crumbled bacon
- 1/4 cup dried cranberries or raisins
- 1/4 cup sunflower seeds
- 1/2 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 tablespoon sugar (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and an additional 30 minutes to chill in the fridge. So, in total, you’ll need about 45 minutes before you can enjoy this lovely salad!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by washing the fresh broccoli and cutting it into bite-sized florets. You want everything to be manageable to eat! Add the broccoli to a large mixing bowl.
2. Mix in the Good Stuff:
Now, add the shredded cheddar cheese, diced red onion, crumbled bacon, dried cranberries or raisins, and sunflower seeds to the bowl with the broccoli. These ingredients add loads of flavor and texture!
3. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar (if you’re using it), salt, and black pepper. Keep whisking until the mixture is smooth and creamy—this will bring everything together!
4. Combine Everything:
Pour the dressing over the broccoli mixture and toss everything gently to ensure the dressing covers all the ingredients. You want each bite to be packed with flavor!
5. Let It Chill:
Cover your salad and put it in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.
6. Serve and Enjoy:
Before serving, give the salad a quick stir and taste it. Adjust the seasoning as needed, then serve it chilled. It’s a fantastic side dish that everyone will love!
Enjoy your fresh and cheesy broccoli salad!
Frequently Asked Questions
Can I Use Frozen Broccoli for This Salad?
Yes, you can use frozen broccoli! Just make sure to thoroughly thaw and drain it before mixing it in. For the best texture, consider blanching the frozen broccoli in boiling water for a minute, then shocking it in ice water to keep it crisp.
How Can I Make This Recipe Vegan?
To make this salad vegan, substitute the mayonnaise with a plant-based version and replace the bacon with crispy chickpeas or chopped walnuts for added crunch. You can also use a vegan cheese if desired!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, as the dressing may settle.
Can I Add Other Ingredients?
Absolutely! Feel free to customize your salad. You can add chopped apples for a sweet crunch, bell peppers for extra color, or even cooked quinoa for added protein.
