Description
Fresh broccoli adds a crisp bite to this salad, mingling with cheddar, bacon, and chewy raisins. The creamy honey Dijon dressing ties everything with a bright, tangy twist that brings out the flavors in every forkful.
Ingredients
- 4 cups broccoli florets
- 1/4 cup red onion finely diced
- 1/2 cup celery diced
- 1/2 cup cooked bacon chopped
- 1 cup shredded cheddar cheese
- 1/4 cup sunflower seeds
- 1/4 cup raisins
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of water to a boil and blanch broccoli florets for 1 minute then immediately transfer to a bowl of ice water to stop cooking.
- Drain broccoli thoroughly and pat dry with paper towels.
- In a large bowl whisk together mayonnaise plain yogurt Dijon mustard honey lemon juice salt and black pepper until smooth.
- Add broccoli red onion celery bacon cheddar sunflower seeds and raisins to the bowl and toss to coat evenly with the dressing.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For best texture ensure the broccoli is well drained and dried before mixing.
- You can substitute Greek yogurt for mayonnaise for a tangier dressing.
- Toasted almonds or pecans make a great alternative to sunflower seeds.
- The salad can be made a day ahead and stored covered in the refrigerator.