Rose Cove Broccoli Salad
Bright, crunchy, and irresistibly flavorful, the Rose Cove Broccoli Salad is a delightful twist on a classic favorite. Packed with wholesome broccoli florets, sweet dried cranberries, savory bacon crumbles, and crunchy sunflower seeds, this salad strikes the perfect balance of textures and tastes. A creamy homemade dressing made with mayonnaise, Greek yogurt, honey, and apple cider vinegar adds a tangy-sweet finish that ties everything together. Quick to prep in just 15 minutes, this salad makes an ideal side dish for picnics, barbecues, or weeknight dinners. Serve it chilled for maximum refreshment, and watch it disappear from the table in no time. Perfect for those seeking a vibrant broccoli salad recipe that's both easy to make and loaded with flavor!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 0.5 medium Red onion
- 0.5 cup Cranberries (dried)
- 0.25 cup Sunflower seeds (unsalted)
- 4 pieces Bacon slices
- 0.5 cup Cheddar cheese (shredded)
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt (plain)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the broccoli florets under cold water and pat them dry with a kitchen towel. Cut them into bite-sized pieces, if not already done.
Finely dice the red onion and set it aside.
Cook the bacon slices in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
In a large mixing bowl, combine the broccoli florets, diced red onion, dried cranberries, crumbled bacon, sunflower seeds, and shredded cheddar cheese.
In a separate smaller bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
Pour the prepared dressing over the broccoli mixture in the large bowl. Gently toss everything together until the broccoli and other ingredients are evenly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a final toss to redistribute the dressing, and adjust seasoning with additional salt and pepper, if needed.
Serve chilled as a side dish or as part of a picnic spread. Enjoy!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 79.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 662 mg | 51% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
