Broccoli Salad With Tangy Dressing

The perfect summer salad recipe is one that you can make ahead of time and serve to your guests, or just for yourself! This light, refreshing broccoli salad with a tangy dressing will be the hit at any party. The best part about this recipe? It's so easy to put together- the ingredients are minimal and there aren't many steps involved in making it happen. Give this flavorful dish a try if you're looking for something tasty but low effort.

Course Side Dish Recipes

Cuisine American

Prep Time 15

Additional Time 1

Total Time 1 15

Servings cups

Calories 341kcal

Author Jennifer Morrisey

Equipment

Ingredients

5-6 cups broccoli florets 1 lb this was about 2 ½ heads of broccoli for me (450g)
1 cup sharp cheddar cheese thicker grate not finely shredded (115g)
⅔ cup dried cranberries 85g
½ cup crumbled bacon 60g
½ cup salted sunflower seeds 60g
⅓ cup red onion diced into small pieces (50g)

Broccoli Salad Dressing

¾ cup mayo 175g
¼ plain Greek yogurt 70g
1 Tablespoon apple cider vinegar
2 Tablespoons sugar 40g
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
In a separate, small bowl, whisk together mayo, greek yogurt, vinegar, sugar, salt, and pepper until smooth and well-combined.
Pour the dressing over broccoli mixture and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving.
Toss broccoli salad thoroughly again before serving.

Nutrition