Crunchy Broccoli Salad
Oh hey, we’ve found your new favorite summertime side dish. This crunchy broccoli salad is a satisfying mix of crispy bacon, sunflower seeds, dried cranberries and a just-creamy-enough dressing, plus a little cheese for good measure. It has all the textures and flavors you could want, requires minimal cooking and is ready for your cookout in 20 minutes. Good thing it serves a crowd.
12 ounces bacon, diced
4 bunches broccoli, stems removed, cut into bite-size florets (about 8 cups)
¼ cup finely chopped shallot (about ½ a large shallot)
½ cup roasted sunflower seeds
½ cup dried cranberries
½ cup shredded cheddar cheese
⅔ cup Greek yogurt
⅓ cup mayonnaise
¼ cup granulated sugar
4 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
1. Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Drain on a paper-towel-lined plate.
2. In a large bowl, toss together the broccoli florets, shallot, sunflower seeds, cranberries and cooked bacon.
3. In a small bowl, whisk together the Greek yogurt, mayonnaise, sugar, vinegar, 1 teaspoon salt and 1 teaspoon pepper.
4. Add the dressing to the broccoli mixture and gently toss to coat. Taste and adjust the seasoning as needed. The salad can be served at room temperature or chilled, and will keep in an airtight container in the refrigerator for about 5 days.