Refreshing Broccoli Salad with Bacon and Dried Cranberries Bliss

This Broccoli Salad with Bacon and Dried Cranberries is a crisp, flavorful side dish perfect for summer gatherings.

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Prep Time 15

Chill Time 3

Total Time 3 15

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Dressing

1 cup Mayonnaise Swap with Miracle Whip for tangier flavor
2 tablespoons Sugar Consider sugar alternatives like Swerve
2 tablespoons Vinegar White vinegar is typical, red wine vinegar can enhance flavors

Salad

4 cups Broccoli Florets Chopped into bite-sized pieces
1 cup Dried Cranberries Can substitute with raisins
1 cup Shredded Cheddar Cheese Use dairy-free cheese alternative for vegan option
½ cup Diced Red Onion Omit for milder taste
6 pieces Bacon Swap for turkey bacon or vegetarian bacon for lighter option

Equipment

Mixing Bowl
whisk

Method

Preparation

In a small mixing bowl, combine mayonnaise, sugar, and vinegar. Whisk until smooth and creamy.
Chop broccoli florets into bite-sized pieces and rinse under cold water.
In a large mixing bowl, add dried cranberries, shredded cheddar cheese, and diced red onion to chopped broccoli.
Crumble cooked bacon into the bowl and mix all ingredients gently.
Pour dressing over the broccoli mixture and fold gently to coat all ingredients.
Cover and refrigerate for at least 2-3 hours, or overnight for best flavor.
Toss lightly before serving in a large bowl.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 1mg

Notes

Refrigerate leftovers in an airtight container for up to 3 days. This salad is best served cold.

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