Broccoli Salad

Broccoli Salad is a delicious and easy side dish. Crisp broccoli, salted sunflower seeds, red onions, cheddar cheese in a creamy broccoli salad sauce. This is a classic side dish recipe.

Course Side Dishes

Cuisine American

Keyword broccoli salad, cold broccoli salad

Prep Time 15

Servings

Calories 242kcal

Author Kelsey

Ingredients

6-8 slices bacon cooked and diced
1 cup shredded cheddar cheese
6 cups broccoli florets diced
1/3 cup sunflower seeds
1/3 cup red onion diced
1/2 tablespoon lemon juice
1 zest of lemon
1 1/4 cup mayonnaise
1 1/4 teaspoon Kosher salt
1 teaspoon black pepper
2 packets equal sweetener 2 grams
1/4 teaspoon dry mustard
1-2 teaspoons milk opitonal

Instructions

Start by slicing your onion and place in a bowl of ice water for 10 minutes. This is going to help tame down the red onion so it isn't as strong. Once done soaking, thinly dice up the onion. Cook your bacon while your onions are soaking then dice up.
Next you will wash and prep your broccoli by cutting off the stalks, and place the florets and even some of the stalks in a bowl to set aside.
In a large bowl add your mayonnaise, lemon juice, zest, salt, pepper, dry mustard, and artificial sweetener. Whisk to combine the mixture making sure it is nice and creamy.
Now add in your prepped broccoli, diced bacon, sunflower seeds, shredded cheese, and red onion.
Toss to mix up the mixture. If you find the broccoli salad sauce is too thick add 1-2 teaspoons of milk. This will help thin it out.
Cover and refrigerate the broccoli salad until you are ready to serve.

Notes

Sugar - I made this a sugar free broccoli salad, but you could add in 1/4 cup granulated sugar if you do not want to have it be sugar free.

Dried Cranberries - If you want sweet, add in 1/2 cup dried cranberries or even raisins.

Storing - Store your cold salad in the fridge for up to 4-5 days. Stir between each serving to incorporate the sauce. You can make this 1 day in advance.

Nutrition