Ingredients:
- 4 cups broccoli florets (chopped into bite-sized pieces)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup red onion, finely diced
- 1/4 cup sunflower seeds (optional)
- 1/4 cup cooked and crumbled bacon (optional for a non-vegan version)
- 1/4 cup dried cranberries (optional for added sweetness)
Dressing:
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp sweetener (like erythritol, honey, or sugar)
- Salt and pepper to taste
Instructions:
- Prepare the broccoli: Blanch the broccoli florets in boiling water for 1 minute, then transfer them immediately to an ice bath to stop the cooking process. Drain and set aside.
- Mix the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sweetener, salt, and pepper until smooth and creamy.
- Assemble the salad: In a large mixing bowl, combine the broccoli florets, cheddar cheese, red onion, sunflower seeds, and bacon or cranberries if using.
- Toss with dressing: Pour the dressing over the salad and toss well to ensure everything is evenly coated.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!
Tips:
- Make it vegan: Substitute the cheese with vegan cheddar and use vegan mayonnaise.
- Add crunch: Incorporate chopped nuts like almonds or pecans.
- Meal prep: This salad keeps well in the fridge for 2–3 days, making it great for meal prep.
Enjoy this vibrant, creamy, and cheesy salad that brings out the best in fresh ingredients! 🌟
