Step 4: Serve
- Before serving, give the salad a final good stir. The dressing may settle at the bottom, so a quick toss ensures every bite is creamy and flavorful.
- Serve chilled and enjoy!
Tips for Success & Variations
- ⭐ Cut it Small: Make sure your broccoli florets are cut into very small, bite-sized pieces (about ½ to 1 inch). This is key for texture and for allowing the dressing to penetrate the broccoli.
- Dry it Well: If you wash your broccoli, make sure to dry it completely! Any excess water will make the dressing watery. A salad spinner works great for this.
- Make it Ahead: This salad is a perfect make-ahead dish. It's actually better after a few hours in the fridge! You can prepare it up to 24 hours in advance.
- Keep it Crunchy: If you are making it more than a few hours ahead, you can reserve the sunflower seeds (and bacon, if you're concerned about it softening) and stir them in right before serving to maintain maximum crunch.
- Healthier Dressing Option: For a lighter take, substitute half of the mayonnaise with plain Greek yogurt or sour cream.
- Flavor Swaps:
- Nuts: Swap sunflower seeds for chopped walnuts, pecans, or sliced almonds.
- Fruit: Use halved red grapes instead of or in addition to the dried cranberries.
- Cheese: Feta or a mild Provolone can be a tasty change from cheddar.
- Dealing with Strong Onion: If you find red onion too pungent, dice it finely and soak it in a small bowl of cold water for about 10 minutes. Drain and pat dry before adding to the salad—this mellows the flavor considerably.
Storing Leftovers
Leftover broccoli salad should be stored in an airtight container in the refrigerator and will keep well for 3-4 days. The broccoli will continue to soften slightly over time, but it remains delicious!
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