Fish Free Classic Broccoli Salad

Total time1 hr

Prep time20 min

Cook time10 min

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Ingredients

6 servings

For the salad

6 strips bacon
Lightlife Smart Plant-Based Bacon
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 large head broccoli (about 1 ½ lbs), cut into small florets
½ cup red onion, finely diced
1 cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
⅓ cup roasted sunflower seeds
⅓ cup dried cranberries

For the dressing

¾ cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp granulated sugar
½ tsp salt
¼ tsp black pepper

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces.
2
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and the sugar is fully dissolved.

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