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A large white bowl of Creamy Broccoli Salad with Bacon, featuring fresh florets, red onion, and a rich dressing.

Creamy Broccoli Salad with Bacon Showstopper

Transform humble broccoli into the star of any potluck with this unforgettable salad. Tender-crisp broccoli florets are tossed with crispy bacon, sharp red onion, and roasted sunflower seeds in a perfectly balanced sweet and tangy dressing. This is the crowd-pleasing side dish that always comes back empty.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups broccoli florets from about 2 large heads
  • 8 slices thick-cut bacon
  • 1/2 cup red onion, finely diced
  • 1/2 cup roasted and salted sunflower seeds
  • 1 cup full-fat mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup granulated sugar
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large pot
  • Colander or slotted spoon
  • Large bowl for ice bath
  • Skillet or baking sheet
  • Paper towels
  • Chef's knife
  • Cutting board
  • Medium bowl (for dressing)
  • Whisk
  • Large mixing bowl
  • Spatula or large spoon
  • Measuring cups and spoons

Method
 

  1. Prep and Blanch Broccoli: Wash broccoli and cut into small, bite-sized florets. Bring a large pot of salted water to a rolling boil. Add the florets and cook for 60-90 seconds. Immediately drain and plunge into a large bowl of ice water to stop the cooking. Once completely cool, drain thoroughly and pat completely dry with paper towels.
  2. Cook the Bacon: While the broccoli cools, cook the bacon until perfectly crisp, either in a skillet on the stove or on a baking sheet in a 400°F (200°C) oven for 15-20 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small pieces.
  3. Make the Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth and the sugar has dissolved. Season with a pinch of salt and pepper. Let the dressing rest for at least 10 minutes for the flavors to meld.
  4. Combine the Salad: In a large mixing bowl, combine the thoroughly dried broccoli florets, diced red onion, sunflower seeds, and about three-quarters of the crumbled bacon. Reserve the rest for garnish.
  5. Dress and Chill: Pour the prepared dressing over the salad ingredients. Gently fold with a spatula until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to marry.
  6. Garnish and Serve: Just before serving, sprinkle the reserved crumbled bacon and a few extra sunflower seeds over the top for added crunch and beautiful presentation.

Notes

Tips for Success:
- Dry is Key: Ensure the blanched broccoli is exceptionally dry before mixing to prevent a watery dressing.
- Timing: For the best texture, prepare the salad 1-4 hours before serving. Making it too far in advance can cause the broccoli to lose its crunch.
- Garnish Last: Reserve some bacon and sunflower seeds to sprinkle on top just before serving for maximum crunch.
Variations & Substitutions:
- Add Cheese: A handful of shredded sharp cheddar cheese adds a wonderful savory depth.
- Add Sweetness: Mix in 1/2 cup of dried cranberries, raisins, or halved red grapes for a sweet and chewy contrast.
- Ingredient Swaps: You can substitute half the mayonnaise with Greek yogurt for tang, use toasted pecans or slivered almonds instead of sunflower seeds, or use shallots for a milder onion flavor.