Looking for the best creamy broccoli salad recipe? Look no further! Tossed with a sweet dressing and loaded with crispy bacon, raisins, and sunflower seeds, this simple side dish is always a crowd-pleaser.
It’s quick to make, simple, and outrageously delicious! The health benefits of broccoli are many, it’s lovely and tasty and it can be eaten cooked or raw.
Broccoli salad is a quick, tasty, and refreshing way to enjoy this healthy vegetable as a creamy and crunchy side dish for BBQs, parties, and potlucks.
Crispy broccoli florets meet a creamy and tangy dressing. And the crunchy almonds and flavorful bits of sun-dried tomatoes make it delicious.
Creamy Broccoli Salad Recipe
Equipment
- Large mixing bowl
- Cutting Board
- Knife
- Mixing spoon or spatula
Ingredients
- 4 cups Broccoli florets
- 1/2 cup Mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp White vinegar
- 2 tbsp Honey
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup diced Red onion
- 1/4 cup Raisins or dried cranberries
- 1/4 cup Sunflower seeds or chopped nuts optional
- 4 slices Cooked Bacon crumbled (optional)
Instructions
- Cut the broccoli into small pieces after washing it.
- Mix mayonnaise, Greek yogurt, white vinegar, honey, salt, and black pepper in a big bowl.
- Add the broccoli, diced red onion, and raisins or cranberries to the bowl.
- If you like, you can also add sunflower seeds or nuts.
- Stir everything together until the broccoli is coated with the dressing.
- Put the bowl in the fridge for at least 1 hour to let the flavors blend.
- Before serving, mix the salad again.
- If you want, sprinkle crumbled cooked bacon on top for extra taste.
- Enjoy your creamy broccoli salad!
Notes
- Making broccoli salad a couple of days ahead can enhance its flavor.
- Store it in an airtight container in the fridge for up to 5 days.
- Before adding the dressing, taste it to make sure it’s just right.
- Chilling the salad in the fridge helps the flavors blend together nicely.
- Cutting the broccoli into small pieces helps it absorb the dressing better, making it tastier.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 20g |
| Protein | 9g |
| Cholesterol | 32mg |
| Sodium | 441mg |
| Fiber | 2g |
| Sugar | 12g |
| Calcium | 165mg |
| Iron | 1mg |
| Fat | 12g |
Can You Prepare the Salad Earlier?
Of course! You can do most of the prep work ahead of time, like cutting the veggies and making the dressing. But wait to pour the dressing over the salad until a few hours before you want to eat it.
This keeps the broccoli nice and crunchy. Since the broccoli gets softer once you add the dressing, it’s best to eat the salad right after making it.
But if you have leftovers, you can keep them in a sealed container in the fridge for up to two days. Just know that the salad might not be as fresh after sitting in the fridge for a while.
Do I Need to Cook the Broccoli for the Salad?
Nope, you don’t need to cook the broccoli at all for the salad. It might sound strange to munch on raw broccoli, but trust me, it works perfectly for this salad!
Can We Make this Salad Without Using Dairy?
You can use non-dairy yogurt or mayonnaise instead of regular yogurt in the recipe. But if you use mayo, it’ll add more calories and fat. If you choose mayo, go for one made with avocado oil and no added sweeteners for a healthier option.
