Full recipe>>> Ingredients
The Base 2 large heads of broccoli (cut into bite-sized florets), 1/2 cup red onion (finely diced), 1 cup sharp cheddar cheese (cubed or shredded), 1/2 cup dried cranberries or raisins, 1/4 cup sunflower seeds or toasted pecans.
The Dressing 1 cup mayonnaise, 2 tbsp apple cider vinegar, 3 tbsp sugar (or honey), 1/2 tsp salt, 1/2 tsp black pepper.
Optional Pop 6 slices of cooked, crumbl Instructions
Prep the Broccoli: Ensure your broccoli florets are washed and completely dry. Large chunks make it hard to eat, so aim for small, uniform pieces.
Mix the Dressing: In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth.
Combine: In a large mixing bowl, toss the broccoli, onion, cheese, cranberries, and seeds/nuts.
Coat: Pour the dressing over the mixture and toss until every floret is well-coated.
Chill: Cover and refrigerate for at least 60 minutes. If using bacon, stir it in just before serving to keep it crispy.
Pro Tips for Success
Dry is Key: If the broccoli is wet when you add the dressing, the sauce won’t stick and will become watery.
The “Melt” Factor: Cutting the cheddar into tiny cubes (as seen in your image) provides a much better texture and “bite” than shredded cheese.
Lighten it Up: You can swap half the mayo for Greek yogurt for a tangier, higher-protein version.
Nutritional Info & Benefits
Per Serving (Approximate):
Calories: 280 kcal
Fiber: 3g
Protein: 7g
Why it’s good for you:
Broccoli: High in Vitamin C and K, and loaded with sulforaphane, which has anti-inflammatory properties.
Healthy Fats: If using sunflower seeds or nuts, you’re adding heart-healthy fats and Vitamin E.