Broccoli Salad with Cheese
This creamy broccoli cheddar salad tastes just like the deli version — ready in 30 minutes, make-ahead friendly, and perfect for potlucks. Packed with fresh broccoli, shredded cheddar, cranberries, and a tangy mayo dressing.
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 371 kcal
Ingredients
- 1 cup dried cranberries, craisins
- 4 cups broccoli florets, chopped bite size pieces
- 1 cup cheddar cheese, shredded
- 1/2 large purple onion, chopped
- 1/3 cup sunflower seeds, roasted
For the Dressing:
- 1 cup mayo
- 1/4 cup apple cider vinegar, you can also use white wine vinegar or rice vinegar
- 1/4 cup sugar
Instructions
- Combine the 1 cup of dried cranberries with 2 cups of hot water (I just use the hot water from my sink). Let the cranberries sit for 10 minutes so they begin to plump back up. Drain and add to a large bowl.
- Add the broccoli, cheese, onion and sunflower seeds to the large bowl and toss to combine.
For the dressing:
- Whisk together the mayo, apple cider vinegar and sugar until smooth and sugar is dissolved. Pour dressing over broccoli mixture and toss to coat. Keep in fridge until ready to serve. Enjoy!
Notes
Soaking the dried cranberries is an optional step, but is highly recommended.
Nutrition
Calories: 371kcal | Carbohydrates: 24g | Protein: 6g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 282mg | Potassium: 221mg | Fiber: 3g | Sugar: 18g | Vitamin A: 443IU | Vitamin C: 41mg | Calcium: 133mg | Iron: 1mg
Keywords: broccoli, cheddar cheese, deli style, Salad
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