Amish Broccoli Salad Classic (Printable Page)
# What You Need:
→ Vegetables
01 -
6 cups broccoli florets, cut into bite-sized pieces
02 -
1/2 small red onion, finely diced
→ Cheese & Add-ins
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)
→ Dressing
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
# How to Make It:
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.
# Helpful Tips:
01 -
For a lighter version, use half mayonnaise and half Greek yogurt.
02 -
Substitute turkey bacon or omit bacon for a vegetarian option.
03 -
Add diced apples for extra sweetness and crunch.
04 -
Salad keeps well, covered and refrigerated, for up to 2 days.