Broccoli Cheddar Salad

A delightful summer salad, this is always popular at picnics and covered dish events. It's a great way to bring a healthy vegetable to the meal when hot vegetables don't hold or travel well. 

I generally purchase a little over a pound of broccoli crowns for this recipe so I have about one pound of florets when the stem and core are removed. 

Be sure to cut the broccoli into smaller bite-sized pieces for easy consumption. While I know some prefer to skip the broccoli blanching step below, it does improve the flavor, color and texture by just a 60 second dip in boiling water. So I think it's worth the little extra effort. 

Ingredients

1 pound broccoli florets, cut into bite-sized pieces 
1 cup sharp cheddar cheese, thickly grated (not fine shred)
3/4 cup dried cranberries
1/2 cup crumbled bacon (about 6-8 slices cooked)

1/2 cup salted sunflower seeds or other favorites
1/3 cup red onion, diced small 

Dressing

3/4 cup mayonnaise 
1/4 cup sour cream or Greek yogurt
1 1/2 tablespoon white wine or apple cider vinegar
1 tablespoon sugar or substitute sweetener
    or substitute a tablespoon of simple syrup 
1/4 teaspoon salt
5-6 grinds of freshly ground black pepper

Instructions

Cut and blanch the broccoli: Place a large pot of water on the cooktop and bring it to a boil. Cut broccoli into smaller, bite sized pieces. Fill a large bowl of water 2/3 of the way full with cold water. Add a dozen or so ice cubes to the water and set it near the cooktop. When the water comes to a boil, add the broccoli florets and stir gently for 60 seconds. Using a slotted spoon, remove the broccoli to the bowl of cold water and let sit for 5 minutes. Drain completely and blot dry on paper towels.  

Make the dressing: In a separate small bowl whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

Gently toss the broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl until combined. Pour dressing over broccoli combination and toss or stir well.

Serve: Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving. Store refrigerated for up to 3 days.