Amish Broccoli Salad Classic (Printable Version)

Fresh broccoli, bacon, cheddar, raisins, and creamy dressing make a flavorful, crowd-pleasing salad.

# What You'll Need:

01 - 6 cups broccoli florets, cut into bite-sized pieces

02 - 1/2 small red onion, finely diced

03 - 3/4 cup sharp cheddar cheese, diced or shredded

04 - 1/2 cup raisins or dried cranberries

05 - 6 slices bacon, cooked crisp and crumbled

06 - 1/3 cup sunflower seeds (optional)

07 - 1 cup mayonnaise

08 - 2 tablespoons apple cider vinegar

09 - 3 tablespoons granulated sugar

10 - 1/4 teaspoon salt

11 - 1/4 teaspoon freshly ground black pepper

01 - In a dry skillet or oven, cook the bacon until crispy. Drain on paper towels, then crumble. Set aside.

02 - In a large mixing bowl, combine the broccoli florets, red onion, cheddar cheese, raisins, and sunflower seeds (if using).

03 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.

04 - Pour the dressing over the broccoli mixture. Toss thoroughly to coat all ingredients.

05 - Add the crumbled bacon just before serving and gently toss again.

06 - For best flavor, cover and refrigerate the salad for at least 1 hour before serving.

01 -

Perfect for making ahead and tastes even better after chilling
No cooking required except for crisping bacon and can be prepped in under half an hour
Easily adapted for vegetarian diets or to use ingredients you already have
Best use of fresh broccoli when you want something different from a leafy salad

02 -

Broccoli is full of vitamin C and fiber so this salad packs nutrition into every serving
Tastes better after sitting in the fridge for a few hours and leftovers are still crunchy the next day
Naturally gluten free when you check all packaged ingredient labels

03 -

Make sure broccoli pieces are small enough for dressing to stick and for easy scooping
For extra crunch chill sunflower seeds before adding
If making more than a day ahead wait to add bacon so it stays crisp