I often make big batch salads on the weekends to kick off Sunday suppers with my family and feed me lunch throughout the week. In order for these types of salads to work, they need to be made with tasty and tough ingredients. You know, foods that won’t wilt or spoil before I’ve reached the bottom of the bowl later in the week. Pastas and potatoes are obvious choices for these types of salads, but they tend to leave me sluggish–a feeling I’d rather not fight every afternoon. So I lean more towards hearty greens and veggies that can withstand being all dressed up and refrigerated for extended periods. Broccoli easily fits the bill. Even when finely chopped, it maintains its crisp bite and punchy flavor. Over the years, I’ve combined it with all sorts of other ingredients and types of dressings. But this recipe, with the salty bacon, creamy cheddar, sweet and tart cranberries and earthy sunflower seeds, is my favorite thus far. It’s also an excellent salad to tote around to potlucks and poolside parties. If you decide to go the big batch or potluck route, you’ll probably want to do as I do and double the recipe.
Broccoli Salad Recipe
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons apple cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns
6 slices bacon, crisply cooked and crumbled
1 cup grated sharp cheddar cheese
1/2 cup dried cranberries
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup dry roasted sunflower seeds
Salt and pepper
In a large bowl, whisk mayonnaise, sour cream, vinegar and sugar. Add broccoli and next 6 ingredients (through sunflower seeds); stir until evenly coated with dressing. Season to taste with salt and pepper. Makes 6-8 servings.