Name: Classic Tangy Broccoli Bacon Salad
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups broccoli florets, cut small, about 2 large heads; 8 slices bacon, cooked crisp and crumbled; 1 1/2 cups sharp cheddar cheese, shredded; 1/2 cup red onion, finely diced; 1/2 cup raisins, optional; 1 cup mayonnaise; 3 tbsp sugar; 2 tbsp apple cider vinegar; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1/4 cup sunflower seeds, optional, for crunch

Steps

Cook bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Drain on paper towels, cool, and crumble. 10 min
Cut broccoli into small bite-size florets and pat dry with a towel.
In a small bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and black pepper until smooth.
In a large bowl, combine broccoli, cheddar cheese, red onion, raisins, and crumbled bacon.
Pour the dressing over the salad and toss well to coat evenly.
Fold in sunflower seeds if using.
Cover and refrigerate at least 1 hour before serving to let the flavors meld. 60 min
Toss again just before serving and adjust salt and pepper to taste.

Chef's notes

Pat the broccoli completely dry after rinsing; wet florets water down the dressing and make the salad soggy. Cook the bacon until deeply crisp so it stays crunchy rather than going limp once mixed with the dressing. For a gluten-free version, double check your mayonnaise and sunflower seeds are labeled gluten-free; both are usually safe but cross-contact varies by brand. Make this a day ahead: the flavor actually improves overnight in the fridge, though add any nuts or seeds right before serving to keep their crunch. Leftovers keep well covered in the fridge for up to 3 days; give it a good stir before serving again.

Source: Chef Rocky

Classic Tangy Broccoli Bacon Salad

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