Ingredients:
- Broccoli: 2 large heads of broccoli, chopped into bite-sized florets
- Cheese: 1 cup shredded sharp cheddar cheese
- Bacon: 8-10 strips bacon, cooked and crumbled
- Onion: 1/2 cup red onion, minced
Dressing:
- 1 cup mayonnaise
- 4 tablespoons white sugar
- 3 tablespoons white vinegar (or apple cider vinegar)
- 1/3 cup hot water
Optional Additions:
- 1/4 cup sunflower seeds
- 1/4 cup raisins or dried cranberries
Instructions
- Prepare the broccoli: Wash and chop the broccoli into bite-sized florets.
- Cook the bacon: Cook the bacon until crispy. Drain on paper towels, then crumble.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, sugar, vinegar, and hot water until smooth and sugar is dissolved.
- Combine the salad: In a large bowl, combine the broccoli florets, cheese, bacon, and red onion. Add desired optional additions (sunflower seeds, raisins/cranberries) if using.
- Coat with dressing: Pour the dressing over the salad and toss to coat evenly.
- Chill: Cover the salad and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to meld.
- Serve: Stir well before serving and enjoy!
Important Tips:
- Don’t overcook the broccoli: For a slightly crunchy texture, you can blanch broccoli briefly (submerge florets in boiling water for 1 minute, then immediately transfer to an ice bath to stop cooking). Drain thoroughly before adding to the salad.
- Adjust sweetness: If desired, taste and adjust the amount of sugar in the dressing to your preference.
- Make ahead: This salad is great for making in advance, as the flavors improve over time!
