All Time Favourite Broccoli Salad

This is the broccoli salad that converts broccoli skeptics. Crisp raw florets get tangled with smoky bacon, sharp cheddar, red onion, and sunflower seeds, then tossed in a sweet-and-tangy creamy dressing. That sweet-salty-crunchy combination is exactly why bowls of it vanish at every picnic and potluck.

The dressing is the magic, and it’s simple: mayonnaise or Miracle Whip whisked with sugar and vinegar for the signature sweet-tart creaminess. The real secret, though, is the chill. Letting the salad rest in the fridge does double duty, softening the raw broccoli just enough and giving it time to drink up the dressing and meld the flavors.

Cut the florets small so they’re easy to eat raw and the dressing coats every piece. It travels well and feeds a crowd, which is exactly why it earns its ‘all-time favourite’ name.

Kitchen Tips

• Chill the salad before serving; the rest softens the raw broccoli slightly and lets it absorb the dressing.
• Cut the florets small so they’re easy to eat raw and the dressing coats every piece.
• For maximum crunch, stir in the sunflower seeds and bacon closer to serving, since they soften over time.

Variations

• Add raisins, dried cranberries, or chopped apple for a sweeter, fruitier salad.
• Swap the sunflower seeds for toasted almonds or pecans, and use turkey bacon for a lighter version.