OK, I know. I already have 2 very similar broccoli salad recipes on this site. That’s because I REALLY LOVE BROCCOLI SALAD! But the one I served yesterday for our JazzVox pre-concert meal was even more spectacular than my other recipes. (Sorry guys, but the truth shall set me free!) I think it was the use of apple cider vinegar rather than another type of vinegar, and the addition of dried cranberries that made this version so amazing. Also, the fact that I made it the day before and let it sit overnight in the fridge. This I learned from Holly, creator of the spendwithpennies.com cooking blog. (A fabulous site BTW. You simply must check it out!) So, this is basically Holly’s recipe with a couple of minor ingredient amount changes of mine.

And I must say, this salad literally disappeared yesterday. One moment there was still some left in the bowl. The next time I looked, it was all gone. It might have been because of all the bacon. But I am choosing to believe that people are finally realizing that broccoli is an excellent source of vitamins C, K, and A. And that it also contains several important minerals, such as potassium, calcium, and iron as well as several antioxidants, including vitamins C and E, β-carotene.

Anyway, if you want to make a broccoli salad that is sure to be a hit, this is the recipe for you. And it can be made ahead. And who doesn’t love that kind of recipe. Especially when entertaining.

Well, today is a down day for me. Not mentally, but after feeding 41 people yesterday, my body is rebelling at even getting up from my desk to grab a drink of water. (My body saying – You want me to walk all the way to the kitchen. Have you no compassion for tired legs and feet? Don’t you remember that the kitchen is your enemy? Etc. etc. ad nauseam!) So, my brain having a mind of its own, I am choosing to surrender and keep my butt firmly planted in my desk chair today.

But I’m still coherent enough to wish peace and love to all.

⅓ c. finely diced red onion

1 c. ice water

1 c. mayonnaise

3 T. apple cider vinegar

1 T. granulated sugar

¼ tsp. kosher salt

freshly ground black pepper

8 c. broccoli florets and peeled stems, cut into bite-sized pieces and thoroughly dried

½ c. dried cranberries

½ c. sunflower seeds

1 c. cooked tiny meaty bacon pieces, plus more for garnish

Combine the red onion* and ice water in a small bowl. Make sure the onion is under water. Let the onion mellow out while you make the dressing and chop the veggies. Then drain the onion and pat dry really well before adding to the bowl with the other ingredients.  

Whisk the mayonnaise, apple cider vinegar, sugar, salt, and pepper together in a small bowl. Set aside.

In a large bowl, combine the broccoli, cranberries, sunflower seeds, bacon pieces, and drained and dried onion. Pour the dressing over all and mix well.

Cover and refrigerate overnight for best results. Remove from fridge about 30 minutes before serving. Garnish with bacon.

*It seems to me that red onions seem to be getting “hotter” than I remember them being in the past. So, letting the cut onion spend some quality time in ice water helps reduce the hot or bite. This is true for other onions and shallots too.