Easy Broccoli Crunch Salad Recipe
Here’s a fresh, simple, and flavorful recipe for Easy Broccoli Crunch Salad that you can enjoy as a side dish or light meal
Ingredients:
4 cups fresh broccoli florets (bite-sized, raw)
1 cup shredded carrots
½ cup red onion (thinly sliced)
½ cup dried cranberries
½ cup roasted sunflower seeds (or sliced almonds)
½ cup cooked, crumbled bacon (optional but adds crunch & flavor)
1 cup shredded cheddar cheese
For the Dressing:
½ cup mayonnaise
2 tbsp plain Greek yogurt (or extra mayo)
2 tbsp apple cider vinegar
2 tbsp honey (or maple syrup)
Salt & black pepper to taste
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Instructions:
1. Prepare the broccoli: Wash and chop the broccoli into small, bite-sized florets.
2. Combine veggies: In a large mixing bowl, add broccoli, carrots, red onion, cranberries, sunflower seeds, bacon, and cheddar cheese.
3. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
4. Toss the salad: Pour the dressing over the broccoli mixture and toss well to evenly coat.
5. Chill & serve: Refrigerate for at least 30 minutes before serving to let flavors meld and add extra crunch.
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Tips & Variations:
Swap cranberries for raisins or chopped apples for a fruity twist.
Use pumpkin seeds or pecans instead of sunflower seeds.
For a lighter version, use only Greek yogurt instead of mayonnaise.
Best enjoyed within 2-3 days stored in the fridge.