Here’s a classic Broccoli Salad recipe—the type often seen at potlucks and gatherings in those large foil trays. It’s crunchy, creamy, and slightly sweet.
Ingredients (Serves 8–12)
Salad:
- 5 cups fresh broccoli florets (about 1 large head)
- ½ cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ½ cup sunflower seeds or slivered almonds (optional)
- 1 cup dried cranberries or raisins (optional, for sweetness)
Dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2–3 tbsp sugar (adjust to taste)
- Salt and pepper to taste
Instructions
- Prep the Broccoli:
- Wash and cut broccoli into bite-sized florets.
- Optional: blanch broccoli for 1 minute in boiling water for slightly softer texture, then immediately rinse with cold water.
- Mix the Salad Ingredients:
- In a large bowl (or foil container if serving at a gathering), combine broccoli, chopped red onion, shredded cheddar, bacon, sunflower seeds, and dried cranberries.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine:
- Pour dressing over the broccoli mixture and toss until everything is evenly coated.
- Chill:
- Cover and refrigerate for at least 1–2 hours before serving to let flavors meld.
- Serve:
- Give a gentle toss before serving. Can be served straight from the foil pan for gatherings.
💡 Tips:
- Add more crunch with chopped celery or bell pepper.
- For a lighter version, use Greek yogurt or half mayo/half yogurt in the dressing.
- Bacon can be cooked in advance and stored for convenience.
If you want, I can also give you a giant party-size version of this broccoli salad recipe that’s perfect for feeding 20+ people in a foil tray.
Do you want me to do that?
