Amish Broccoli Cheddar Salad (Print Version)

Crisp broccoli, cheddar, bacon, and raisins combine in a creamy tangy salad for easy entertaining.

# Ingredients:

→ Vegetables

01 - 6 cups broccoli florets (approximately 2 medium heads), cut into bite-sized pieces
02 - 1/2 small red onion, finely diced

→ Cheese & Add-ins

03 - 3/4 cup sharp cheddar cheese, diced or shredded
04 - 1/2 cup raisins or dried cranberries
05 - 6 slices bacon, cooked until crisp and crumbled
06 - 1/3 cup sunflower seeds (optional, for added crunch)

→ Dressing

07 - 1 cup mayonnaise
08 - 2 tablespoons apple cider vinegar
09 - 3 tablespoons granulated sugar
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - In a dry skillet or oven, cook the bacon until crisp. Drain on paper towels and crumble into small pieces. Set aside.
02 - Combine the broccoli florets, red onion, cheddar cheese, raisins or cranberries, and sunflower seeds in a large mixing bowl.
03 - In a small bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and creamy.
04 - Pour the dressing over the broccoli mixture and toss thoroughly to ensure all ingredients are evenly coated.
05 - Gently fold in the crumbled bacon just before serving.
06 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld before serving.

# Additional Notes:

01 - For a lighter version, substitute half the mayonnaise with Greek yogurt.
02 - For a vegetarian variation, omit bacon or use cooked turkey bacon.
03 - Diced apples can be added for extra sweetness and crunch.
04 - Best enjoyed chilled; salad keeps well, covered and refrigerated, for up to 2 days.

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