Amish Broccoli Cheddar Salad (Print Version)
Crisp broccoli, cheddar, bacon, and raisins combine in a creamy tangy salad for easy entertaining.
# What You’ll Need:
→ 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
# How to Make It:
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 Tips::
01 -
- Easy to make in just thirty minutes
- Perfect for making ahead and travels well
- Bold texture and sweet savory contrast
- Colorful and crowd pleasing at gatherings
02 -
- Packed with fiber and nutrients from fresh broccoli
- Stays crisp even after chilling
- Works for gluten free diets if careful with labels
03 -
- Cut broccoli into even pieces for the best bite and a consistent texture throughout
- Always cool bacon on paper towels to guarantee max crispiness in the salad
- Letting the salad rest in the fridge is crucial for balancing flavors and giving veggies their perfect texture