Summer Broccoli Salad with Cranberry & Bacon
- Prep Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1.5 lb Broccoli florets, washed and trimmed to bite size
- 1/3 cup real mayonaisse
- 1/3 cup real sour cream
- 1 Tbsp apple cider vinegar
- 2 Tbsp honey
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup dried cranberries (may substitute with raisins if need be)
- 3-4 slices thick apple-wood smoked bacon, cooked crispy
- 1/3 heaping cup shredded cheddar or Colby jack cheese (I usually use Colby only because my kids aren't big fans of cheddar)
- 1-2 Tbsp extra virgin olive oil (save for serving)
Instructions
- Add broccoli and cranberries to a large mixing bowl and combine.
- In a small mixing bowl add mayonnaise, sour cream, apple cider vinegar, honey, salt and pepper. Whisk until smooth like dressing.
- Add your creamy dressing to the broccoli and cranberries and stir till well combined.
- Fold in bacon and shredded cheese
- Place in refrigerator for at least 1 hour.
- Once you're ready to serve it, drizzle some olive oil on it to freshen it up and re-moisten it. (I like to do this instead of adding more mayo or sour-cream. It turns out great I think)
Notes
This is a great broccoli salad for a party, BBQ or just a weekend side dish. My whole family loves it, including the kids!
Keywords: broccoli, bacon, salad, party side, gluten free
