Description
A fresh and flavorful broccoli salad featuring tender steamed broccoli florets mixed with crunchy bacon, sweet grapes, red onions, and sunflower seeds, all tossed in a creamy homemade mayo-based dressing. This easy-to-make side dish is perfect for a quick healthy lunch or an accompaniment to your favorite meals.
Ingredients
Scale
For the Salad
- 4 cups broccoli florets
- ½ cup red onions, diced
- ½ cup grapes, quartered
- ¼ cup bacon, cooked and chopped
- ¼ cup sunflower seeds
For the Dressing
- ¼ cup mayonnaise (homemade or store-bought)
- 1 tsp yellow mustard
- ½ tsp garlic, minced
- 1 tsp apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, combine mayonnaise, yellow mustard, minced garlic, apple cider vinegar, salt, and black pepper. Mix well until smooth and creamy. Set aside.
- Steam the Broccoli: Fill a large pot with about 2 cups of water and place a steamer basket inside. Bring the water to a boil over medium-high heat. Add the broccoli florets to the steamer basket and cover the pot. Steam the broccoli until tender but still crisp, about 4-5 minutes depending on your preference.
- Cool the Broccoli: Remove the pot from heat and take off the lid to allow the broccoli to cool for 2 minutes. This prevents overcooking and preserves texture.
- Combine Salad Ingredients: In a large bowl, add the steamed broccoli, diced red onions, quartered grapes, cooked and chopped bacon, and sunflower seeds.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure every bite has a balanced flavor of creamy dressing and fresh components.
- Serve and Enjoy: Serve immediately or refrigerate the salad and dressing separately to maintain freshness for up to 3 days.
Notes
- Cut all ingredients into even, bite-sized pieces to ensure balanced flavors in every bite.
- You may use homemade or store-bought mayonnaise for the dressing based on your preference.
- If raw red onions have a strong flavor, soak them in cold water for a few minutes before adding to the salad to mellow their sharpness.
- Store the salad and dressing separately in the refrigerator for up to 3 days to prevent sogginess.
