🥗 Broccoli Salad (The Bomb!)
Ingredients:
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5 cups fresh broccoli florets (bite-sized)
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½ small red onion (thinly sliced)
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½ cup dried cranberries (or raisins)
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½ cup sunflower seeds (or chopped almonds/pecans)
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½ cup shredded cheddar cheese
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6–8 slices cooked bacon (crumbled)
Dressing:
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1 cup mayonnaise (or half mayo + half Greek yogurt for lighter)
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2 tbsp apple cider vinegar (or white wine vinegar)
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2 tbsp honey (or sugar)
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Salt & pepper to taste
Instructions:
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In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, cheddar, and bacon.
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In a small bowl, whisk together mayo, vinegar, honey, salt, and pepper until smooth.
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Pour dressing over salad and toss until everything is well coated.
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Chill for at least 30 minutes before serving (best after a few hours when flavors blend).
❓ Q\A
Q: Can I make it ahead of time?
A: Yes! It actually tastes better when chilled for a few hours. Just keep bacon separate until serving if you want it crispy.
Q: Can I make it healthier?
A: Use Greek yogurt instead of mayo, swap honey for maple syrup, and use turkey bacon or skip it.
Q: Can I use frozen broccoli?
A: Fresh is best for crunch, but you can use frozen—just thaw, drain, and pat dry completely.
Q: What can I substitute for bacon?
A: Roasted chickpeas, smoked almonds, or crispy tempeh give a nice crunch and smoky flavor.
Q: How long does it last in the fridge?
A: About 3–4 days, tightly covered.
