Ingredients
Method
- In a small bowl, whisk together the mayonnaise, fresh lemon juice, and sugar until smooth. Set it aside or chill until ready to use.
- Chop the broccoli tops into bite-size pieces. Discard the thick stems or save them for another recipe.
- In a large bowl, mix the broccoli, chopped cooked bacon, red onion, sunflower seeds, raisins (if using), and shredded cheese.
- Pour the dressing over the salad and toss to coat evenly. Chill for at least 1 hour before serving for the best flavor.
Notes
- Not a fan of raisins or cranberries? Feel free to skip them or swap in dried currants, chopped dried berries, or even fresh fruit like grapes, blueberries, or thin apple slices for a fresh twist.
- The mayo matters. A good-quality mayo gives the dressing that classic creamy flavor we all remember. If you're watching fat or calories, you can use half Greek yogurt or sour cream - we do that for weekday lunches. But for holidays and potlucks, we go all in with full mayo, just like Grandma did.
- Switch it up with cauliflower. For a fun variation, try adding raw cauliflower florets to the mix or do half broccoli, half cauliflower.
- No fresh lemon juice? Apple cider vinegar is a good backup, but skip the bottled lemon concentrate - it just doesn’t taste the same.
- Storing tips: This broccoli salad keeps well in the fridge for up to 4 days. It’s even better the second day once the flavors have had time to mingle.