Summer Broccoli Salad
This quick, easy summer broccoli salad is the perfect side dish for a barbecue summer dinner.
Servings: 6
Ingredients
- 4 broccoli crowns, chopped into small pieces
- 1 medium red onion, finely diced
- 1 8-oz. bag shredded sharp cheddar cheese
- 1 cup salted sunflower seeds
- 8 strips bacon, crumbled into small pieces
Dressing
- 1 cup mayo
- ⅓ cup sour cream
- 1 tbsp sugar
- 4 tbsp white wine vinegar
- salt, to taste
- pepper, to taste
- garlic powder, to taste
Instructions
- Combine broccoli. cheese, onion, sunflower seeds, and bacon in a large bowl.
- In a separate bowl, whisk together mayo, sour cream, sugar, vinegar, salt, pepper, and garlic powder until smooth and creamy.
- Pour dressing over ingredients in large bowl and toss well.
- Serve immediately or refrigerate at least 1 hour before serving so flavors can marinate.
Notes
I cooked my bacon in my air fryer for 13 minutes at 400°F, but you can use any method to cook the bacon. Just make sure it's crispy so it's easier to crumble. You can also use pre-cooked bacon.
You can substitute the sour cream with plain Greek yogurt, and you can swap the white wine vinegar for apple cider vinegar or red wine vinegar.
You can adjust the amount of sugar you add to your salad. I use very little in this recipe, so if you want yours sweeter, then add more sugar by the 1/2 tablespoon until it tastes as sweet as you'd like.
Some recipes use almond slivers instead of sunflower seeds, and some even add cranberries and raisins. If those are things you like, then add them! The great thing about this broccoli salad recipe is that it's super customizable.
The finished broccoli salad should be either served immediately or refrigerated a few hours before serving. It can last in the refrigerator for up to 5 days.