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Broccoli Salad

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simple and delicious summer broccoli salad

Ingredients

Scale
  • Salad
  • 3 pounds broccoli (I use 3–4 heads)
  • 1/2 red onion, diced
  • 1 cup sunflower seeds, roasted
  • 3/4 cup golden raisins
  • 1/2 pound bacon, (about 8–10 slices) cooked and chopped
  • 1 cup cheddar cheese, shredded
  • Dressing
  • 1 cup mayo (I use Miracle Whip, my husband doesn’t think mayo exists)
  • 1/3 cup sour cream (I always add a little more for good measure)
  • 3 tablespoons lemon juice
  • 1/4 cup sugar (more to taste)
  • salt and pepper

Instructions

  1. Bring a large pot of water to a boil over medium-high meat. Add the broccoli and cook for 30 seconds to one minute. Place broccoli in an ice bath or rinse with cold water to stop cooking. I like to blanch my broccoli with the stems still attached and then chop it, you can blanch already chopped florets if you’d like too.
  2. In a large bowl, add the blanched and chopped broccoli, diced onion, sunflower seeds, raisins, bacon, and shredded cheese.
  3. In a medium bowl, combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper for the dressing. Whisk together well.
  4. Pour dressing over top. Gently toss and stir the salad to coat all ingredients with dressing. Salt and pepper to taste.
  5. Chill salad for a couple hours or overnight. It is best once it is chilled and has been sitting for a couple hours. Serve and enjoy!

Nutrition

Find it online: https://prairiecalifornian.com/broccoli-salad/