The Best Broccoli Salad
Ingredients
Dressing:
- ¾ cup (175 g) mayonnaise (see note)
- ¼ cup (53 g) granulated sugar
- 1 tablespoon balsamic vinegar (see note)
Salad:
- 1 ½ pounds (450 to 600 g) fresh broccoli, chopped into small bite-sized pieces (about 8 to 10 cups)
- 1 cup (135 g) craisins or golden raisins (see note)
- ½ to ¾ cup (75 to 100 g) sunflower seeds (see note)
- ¼ cup finely diced shallot or red onion
- 1 cup (113 g) shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
Instructions
- In a small bowl, whisk together all of the dressing ingredients. Set aside.
- In a large bowl, toss the salad ingredients together.
- Pour the dressing over the salad and toss to coat evenly.
- Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.
- Garnish the top of the salad with additional bacon crumbles, craisins, shredded cheese, or sunflower seeds, if desired.
Notes
Ingredient Adaptations: This salad is incredibly versatile and works well with adaptations. Here are a few suggestions based on the hundreds of comments in the thread for this recipe:
- Use halved green or red grapes in place of (or in addition to) the raisins or craisins
- Sub in red wine vinegar for the balsamic vinegar (my personal note is that the balsamic vinegar is preferred for flavor)
- If dressing is too thick, thin with a few teaspoons of milk or water.
- Use plain Greek yogurt in place of half of the mayonnaise.
- Sub in toasted sliced almonds, pecans, or candied nuts for the sunflower seeds.