• 5-6 cups broccoli florets
  • 1 cup shredded sharp cheddar cheese – the thicker shred, not finely shredded
  • ⅔ cup dried cranberries
  • ½ cup crumbled crispy bacon
  • ½ cup salted sunflower seeds
  • ⅓ cup red onion diced into small pieces


  • ¾ cup mayo – I like to use olive oil mayo.
  • ¼ cup sour cream
  • 1 ½ Tbsp. white wine vinegar
  • 3 Tbsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. pepper


  1. Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
  2. In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
  3. Pour dressing over broccoli combination and toss or stir well. Adjust salt and pepper to taste.
  4. You can serve Broccoli Salad immediately, but for the best flavor refrigerate for at least one hour before serving.
  5. Make sure to toss broccoli salad thoroughly again before serving.
  6. Refrigerate the salad if not serving immediately

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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