While traveling through the area close to where we used to live Northwest of Chicago recently, we passed a restaurant we used to frequent. It’s no longer open but I remember it fondly for their delicious broccoli salad. It was my favorite item on their menu. Memories of that salad set me on a quest to replicate the salad for the upcoming 4th of July holiday menu. It took quite a bit of recipe searching and some taste trials to come up with something as delicious as what I recall.
The original name for this side salad was Bodacious Broccoli Salad. As written, it didn’t seem all that bold and brazen to me. But I was really invested in perfecting a broccoli salad for this post. So, we greatly altered the original to come up with this version. While it truly is a bodacious broccoli salad now, I prefer this more descriptive name for the recipe!
Broccoli, Cheddar, & Dried Cranberry Salad
Broccoli, Cheddar, & Dried Cranberry Salad (adapted from allrecipes.com) Total Time Required: 1 hour, Prep Time: 25 minutes, Cook Time: 2 minutes, Chill Time: 30 minutes, Makes: 12 servings
Ingredients:
- 5 cups chopped fresh broccoli, (10 ounces)
- 1 cup sharp cheddar cheese, shredded
- 1/2 large red onion, chopped (about 1 cup)
- 1/2 cup sunflower kernels
- 1/2 cup dried cranberries
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt
- 1/4 cup red wine vinegar
- 2 tablespoons white sugar
- 1 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon fresh lemon juice
- zest of 1/2 a lemon
Directions:
Microwave the chopped broccoli on high for 2 minutes, until the florets are crisp but slightly tender and bright green. Combine the broccoli, cheese, onion, sunflower kernels, and dried cranberries in a large bowl.
Combine the broccoli, cheese, onion, sunflower kernels, and dried cranberries in a large bowl.
In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, pepper, salt, lemon juice, and lemon zest until well combined.
Whisk together the dressing ingredients.
Pour the dressing over the salad and toss to combine.
Add the dressing to the salad.
Cover and refrigerate for at least 30 minutes before serving.
Now this is what I call bodacious!
This is a bold and flavorful broccoli salad! ~Linda
Broccoli, Cheddar, & Dried Cranberry Salad (adapted from allrecipes.com) Total Time Required: 1 hour, Prep Time: 25 minutes, Cook Time: 2 minutes, Chill Time: 30 minutes, Makes: 12 servings
Ingredients:
- 5 cups chopped fresh broccoli, (10 ounces)
- 1 cup sharp cheddar cheese, shredded
- 1/2 large red onion, chopped (about 1 cup)
- 1/2 cup sunflower kernels
- 1/2 cup Craisins
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt
- 1/4 cup red wine vinegar
- 2 tablespoons white sugar
- 1 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon fresh lemon juice
- zest of 1/2 a lemon
Directions:
Microwave the chopped broccoli on high for 2 minutes, until the florets are crisp but slightly tender and bright green. Combine the broccoli, cheese, onion, sunflower kernels, and dried cranberries in a large bowl.
In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, pepper, salt, lemon juice, and lemon zest until well combined. Pour the dressing over the salad and toss to combine. Cover and refrigerate for at least 30 minutes before serving.