Red Meat Allergy Friendly Classic Broccoli Salad
Total time1 hr
Prep time20 min
Cook time10 min
4.5(16)
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Learn more →Ingredients
6 servings
For the salad
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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 tipShred 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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