Description

This vibrant Broccoli Salad combines fresh broccoli florets, shredded carrots, sweet red grapes, and crunchy red onions with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, and a hint of sugar. Enhanced with optional crumbled bacon and topped with sunflower seeds for extra crunch, this salad is a perfect nutritious option for a light lunch or a healthy side dish. It’s quick to prepare, refreshing, and packed with flavor, making healthy eating both delicious and simple.

Ingredients

Scale

Vegetables and Fruit

4 cups fresh broccoli florets
1 cup shredded carrots
1 cup red grapes, halved
1/2 cup red onion, finely chopped

Additional Ingredients

1/2 cup sunflower seeds
1/2 cup cooked bacon, crumbled (optional)

Dressing

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste

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Instructions

Wash and prepare broccoli: Wash the broccoli thoroughly under cold running water to remove any dirt or pesticides. Cut into bite-sized florets.
Prepare carrots: Peel the carrots and shred them using a box grater or a food processor.
Chop onion: Finely chop the red onion. If too pungent, soak in cold water for 10 minutes to mellow the flavor.
Prepare grapes: Wash the grapes and slice them in half. Set aside.
Make the dressing: In a medium-sized mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar. Whisk until smooth and well combined. Season with salt and pepper to taste.
Combine salad ingredients: In a large mixing bowl, add the broccoli florets, shredded carrots, halved grapes, and chopped red onion. Add crumbled bacon if using.
Dress the salad: Pour the prepared dressing over the vegetable and fruit mixture.
Toss gently: Toss the ingredients together gently until everything is evenly coated with the dressing.
Adjust seasoning: Taste the salad and adjust salt and pepper if needed.
Chill: Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Transfer the chilled salad to a large serving bowl or individual plates.
Add final crunch: Sprinkle sunflower seeds on top before serving for added texture and flavor.

Notes

For a vegetarian version, omit the bacon or substitute with smoked tempeh or roasted chickpeas.
Soaking the onion in cold water reduces its sharpness, creating a milder flavor.
Adjust sugar according to your taste preference to balance the acidity of vinegar.
Store the salad in an airtight container in the refrigerator for up to 2 days for best freshness.
Adding bacon is optional but adds a savory depth and crunch.