This recipe falls in the “oldie but goodie” category for sure! I have always loved broccoli for as long as I can remember, but when Matt and I got married he despised it. He wouldn’t go anywhere near it I tell ya! I can happily say I’ve converted him and he now likes broccoli…maybe not as much as me, but at least he’ll eat it. He still won’t eat this salad, though, because of the onions but that’s okay because it just means more for me!
It looks like a lot of ingredients, but really it’s not!
In a small mixing bowl, whisk together the mayonnaise, vinegar, and sugar until well combined. Cut the broccoli into bite-size pieces and place into a large mixing bowl.
Add the remaining ingredients (minus the mayonnaise mixture).
Stir until all the ingredients are well combined. Top with the mayonnaise mixture and stir again until well combined. Store in the refrigerator until ready to serve. Side note for photography critics – excuse the blown out parts…I got a little too happy with the ISO.
Broccoli Crunch Salad
1 head broccoli
6 slices bacon, fried crisp & crumbled
1/2 cup chopped red onion
1 cup shredded sharp Cheddar cheese
3 tablespoons sunflower kernels
3/4 cup mayonnaise
1 1/2 tablespoons white vinegar
1/8 – 1/4 cup granulated sugar
In a medium mixing bowl, combine mayonnaise, sugar, and vinegar. Wash broccoli and cut into bite-size pieces; add to a separate large mixing bowl. Add remaining ingredients, minus the mayonnaise mixture; stir to combine. Add the mayonnaise mixture; stir to combine well. Store chilled until ready to serve.
Note: One handful of real bacon pieces (found on the salad dressing aisle) can be substituted for the cooked and crumbled bacon, if desired.