Broccoli Salad Recipe

Broccoli florets: Fresh and chopped into bite-sized pieces, they form the base of the salad.

Red onion: Adds a sharp and tangy flavor, finely diced for even distribution.

Cheddar cheese: Shredded to provide a creamy and rich taste.

Sunflower seeds: Adds a crunchy texture and a nutty flavor.

Bacon bits: Cooked and crumbled, they bring a smoky and savory element.

Mayonnaise: Forms the creamy base of the dressing.

Apple cider vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Sugar: Balances the acidity of the vinegar and adds a touch of sweetness.

When preparing the broccoli florets, make sure to cut them into uniform, bite-sized pieces to ensure even coating with the dressing. For added texture and flavor, lightly toast the sunflower seeds in a dry skillet over medium heat until they are golden brown. This will enhance their nutty flavor and add a delightful crunch to the salad.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used raw or lightly steamed, providing a comparable crunch and mild flavor.

• diced red onion - Substitute with green onions: Green onions offer a milder flavor and a nice pop of color, making them a good alternative to red onions.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and creamy texture that complements the other ingredients well.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and nutty flavor, making them a great alternative.

• cooked bacon bits - Substitute with turkey bacon bits: Turkey bacon is a leaner option that still offers a smoky flavor and crispy texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that provides creaminess and a slight tang, reducing the overall fat content.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve the same tangy flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a touch of floral flavor, making it a good substitute for sugar.

• To store your broccoli salad, transfer it to an airtight container. This will keep it fresh and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. Make sure to give it a good stir before serving to redistribute the dressing.
• If you want to prepare the salad in advance, keep the dressing separate from the broccoli mixture. Combine them just before serving to maintain the crunchiness of the broccoli and sunflower seeds.
• For freezing, note that mayonnaise-based dressings do not freeze well. They tend to separate and become watery upon thawing. Therefore, it is not recommended to freeze the entire broccoli salad.
• However, you can freeze the broccoli florets separately. Blanch them first by boiling for 2-3 minutes, then immediately plunging them into ice water. Drain and pat dry before placing in a freezer-safe bag. They can be frozen for up to 6 months.
• When ready to use, thaw the broccoli florets in the refrigerator overnight. Combine with fresh red onion, cheddar cheese, sunflower seeds, and bacon bits. Prepare the dressing fresh and mix it all together.
• If you have leftover bacon bits, store them in a separate airtight container in the refrigerator. They will keep for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
• Always label your containers with the date to keep track of freshness. This ensures you enjoy your broccoli salad at its best quality.

• For a quick and easy method, use the microwave. Place the broccoli salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• If you prefer a more even and gentle reheating, use the stovetop. Heat a non-stick skillet over medium heat, add the broccoli salad, and stir occasionally for about 3-5 minutes until warmed through.
• For those who enjoy a bit of a crispy texture, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the broccoli salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil and bake for 10-15 minutes. Remove the foil for the last 5 minutes to add a slight crisp to the bacon bits and sunflower seeds.
• If you have an air fryer, it can also be a great option. Preheat the air fryer to 350°F (175°C). Place the broccoli salad in the air fryer basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• For a more gourmet touch, consider using a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the broccoli salad in the top pot and cover. Stir occasionally until heated through, which should take about 5-7 minutes. This method helps retain the cheddar cheese's creaminess and the broccoli's crunch.

• Large mixing bowl: Used to combine the chopped broccoli, red onion, cheddar cheese, sunflower seeds, and bacon bits.

• Separate bowl: Used to whisk together the mayonnaise, apple cider vinegar, and sugar for the dressing.

• Whisk: Used to mix the dressing ingredients until smooth.

• Measuring cups: Used to measure out the broccoli florets, red onion, cheddar cheese, sunflower seeds, bacon bits, mayonnaise, apple cider vinegar, and sugar.

• Knife: Used to chop the broccoli florets and dice the red onion.

• Cutting board: Used as a surface to chop the broccoli and dice the red onion.

• Spatula or large spoon: Used to toss the broccoli mixture with the dressing until everything is evenly coated.

• Refrigerator: Used to chill the salad for at least 1 hour before serving.

Pre-chop ingredients: Chop the broccoli florets, red onion, and bacon in advance and store them in airtight containers.

Use pre-shredded cheese: Save time by buying shredded cheddar cheese instead of shredding it yourself.

Ready-made bacon bits: Opt for store-bought bacon bits to skip the cooking and crumbling step.

Mix dressing ahead: Prepare the mayonnaise, apple cider vinegar, and sugar dressing in advance and refrigerate it.

Batch preparation: Make a larger batch of the salad and store it in the fridge for quick meals throughout the week.