Delicious Broccoli Salad with Zesty Poppyseed Dressing
A vibrant salad that combines tender broccoli, savory bacon, sweet cranberries, and a creamy poppyseed dressing—perfect for potlucks, gatherings, or as a refreshing meal at home.
Ingredients
Salad Ingredients
- 4 cups Fresh broccoli (chopped into small florets)
- 8 slices Bacon (cooked and crumbled)
- 1 medium Red onion (finely chopped)
- 1 cup Dried cranberries
- 1 cup Sliced almonds
- 1/2 cup Roasted sunflower seeds
- 1 cup Sharp cheddar cheese (shredded)
Dressing Ingredients
- 1/2 cup Mayonnaise
- 1/4 cup Apple cider vinegar
- 1 tablespoon Granulated sugar
- 1 teaspoon Lemon zest
- 1 teaspoon Orange zest
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Poppy seeds
- 1/4 teaspoon Black pepper
Instructions
Preparation
- Chop the broccoli into small florets, cook the bacon until crispy and crumble it, and finely chop the red onion.
- In a large skillet over medium heat, cook the bacon until it’s nice and crispy.
Mixing Salad Components
- In a large mixing bowl, combine the broccoli florets, crumbled bacon, chopped red onion, dried cranberries, sliced almonds, roasted sunflower seeds, and shredded sharp cheddar cheese. Toss them gently to mix everything evenly.
Preparing Dressing
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, lemon zest, orange zest, lemon juice, poppy seeds, and black pepper until smooth.
Combining Salad and Dressing
- Pour the dressing over the broccoli salad mixture and gently toss to coat evenly.
Chilling
- Cover the salad and place it in the refrigerator for about 30 minutes to an hour before serving.
Serving
- Taste and adjust seasoning if necessary. Serve as a standalone dish or as a delightful side.
Notes
For dietary adjustments, consider omitting bacon for a vegetarian version or replacing mayonnaise with Greek yogurt for a lighter dressing.