5tablespoonswhite wine vinegarOR apple cider vinegar; more or less to taste
¼cupsugaror more to taste
½teaspoondried garlic powder
½teaspoonsaltmore or less to taste
For the salad
1poundsmall-medium broccoli floretsraw or blanched (see notes below for blanching)
1cupdiced goudaOR sharp cheddar
¾cupdried cranberriesOR raisins
½cupchopped almondsOR pecans, OR sunflower seeds; toasted (see notes for toasting)
½poundbaconchopped and browned until crispy
½cupfinely diced red onion
Make dressing: Whisk together all dressing ingredients in a large salad bowl. Check for seasoning and adjust vinegar, sugar and salt to your taste.
Add broccoli: Toss the broccoli in the dressing and let sit for 5 minutes.
Assemble salad: Add all remaining ingredients and toss well. Check for seasoning again, then serve either right away, or chill in the fridge for up to 2 hours (see notes for make-ahead tips and storage of leftovers).
Sour cream/mayo: For a lighter dressing, you can use light sour cream and/or Greek yogurt to substitute some or all of the mayo. The flavor will change, but it’s still delicious.
Broccoli: If you’re going to buy heads to chop yourself, you’ll need about 2 pounds in order to yield 1.5 pounds of florets. I like to cut my own and leave a little stem on the florets, because that’s my favorite part (just for us, I would chop the stems and add them to the salad as well – I know most people will use bagged broccoli florets though, so I left the stems out in this photo).
If you want to blanch your broccoli, get a large bowl with ice water ready. Bring a large pot of water to a boil. Salt the water, then add the broccoli. Cook it for 2 minutes, then drain and immediately place in the ice water.Leave the broccoli in the ice water for 3-5 minutes, until it’s completely cooled down. Drain and pat dry very well using paper towels. Then, it’s ready to use in the salad!To toast nuts or seeds, heat a frying pan over medium heat. Add the chopped nuts (or sunflower seeds) and toast, stirring frequently, until they are fragrant and have a nice browning to them. Allow to cool before using in the salad.
Recipe created with ♡ for you by savorynothings.com