Description

This Broccoli Salad is a vibrant and healthy dish combining fresh broccoli florets, shredded carrots, juicy red grapes, and finely chopped red onion, all tossed in a creamy, tangy dressing made with mayonnaise and apple cider vinegar. Optional crumbled bacon adds a savory touch, while sunflower seeds provide an extra crunch. Perfect as a nutritious side or a light lunch, this salad is easy to prepare and packed with flavors and textures that make healthy eating enjoyable.

Ingredients

Scale

Vegetables and Fruits

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

Salad Additions

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Broccoli: Wash the broccoli thoroughly under cold running water to remove any dirt or pesticides, then cut into bite-sized florets using a sharp knife.
Shred Carrots: Peel the carrots and shred them using a box grater or food processor until finely shredded.
Chop Onion: Finely chop the red onion. If you find it too pungent, soak it in cold water for 10 minutes to mellow the flavor.
Prepare Grapes: Wash the grapes and slice them in half, then set aside.
Make Dressing: In a medium-sized mixing bowl, combine 1 cup mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon sugar. Whisk until smooth and well combined. Season with salt and pepper to taste.
Mix Salad Ingredients: In a large mixing bowl, combine broccoli florets, shredded carrots, halved grapes, finely chopped red onion, and crumbled bacon if using.
Add Dressing: Pour the prepared dressing over the vegetable mixture.
Toss Salad: Gently toss all the ingredients together until evenly coated with the dressing.
Adjust Seasoning: Taste the salad and adjust salt and pepper as needed.
Chill: Cover the bowl with plastic wrap or an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Transfer the chilled salad to a serving bowl or individual plates and sprinkle sunflower seeds on top for extra crunch just before serving.

Notes

You can omit bacon for a vegetarian version.
Soaking the red onion in ice water helps reduce its sharpness.
For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
Add chopped nuts like almonds or walnuts for additional texture.