4cupsfresh broccoli floretsstems trimmed and florets separated
1cupshredded sharp cheddar cheese
6slicesbaconcooked and crumbled
1smallred onionfinely diced
1/2cupdried cranberries or golden raisins [optional]
1/4cupfinely diced red bell pepper or one 2 oz jar of pimentos, drained
2Tbspfinely chopped green onions or 1 Tbsp snipped chives
Instructions
To Toast the Pecans: Preheat the oven to 350°F. Spread chopped pecans on a sheet pan in a single layer. Roast for 6-8 minutes until fragrant, set aside to cool.
Clean the broccoli and separate the florets into bite-size pieces, removing most of the stem.
Dressing: In a large bowl whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, granulated garlic, onion powder and black pepper.
To the bowl add broccoli florets, shredded cheddar cheese, red onion, bacon, raisins (or cranberries), toasted pecans, red bell pepper and green onions.
Gently toss to evenly coat with the dressing reserving a small amount of bacon and pecans for garnishing. Cover and chill for at least 4-6 hours before serving.
To Serve: Mix well then pour into a serving dish and garnish with reserved bacon and pecans.
Store broccoli salad chilled in the refrigerator for up to 4 days.