Cupper’s famous Broccoli Salad – get ready to experience a taste sensation that’s nothing short of legendary. This dish is a crowd-pleaser that the whole family will devour, and it’s as easy to make as it is delicious.
With a prep time of 5 minutes and a cook time of 10 minutes, this recipe won’t keep you tied up. In 15 short minutes, you’ll have a salad that’s ready to impress. It’s perfect for surprise guests.
It also couldn’t be easier. You only need to chop and mix all the ingredients in a bowl. For best results we recommend mixing the dressing separately, and adding to the salad immediately before serving. The recipe is big enough to make 8 side servings, or 3-4 main meal servings.
Cupper’s Famous Broccoli Salad is far from your basic lettuce salad. It’s a medley of delightful flavors and textures that will have your taste buds dancing. Plus, it’s a breeze to make, so you can enjoy this tasty treat with minimal effort. Your family and friends will thank you for introducing them to this delicious dish!
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Skill Level: Super Easy
Servings: Eight servings
Equipment:
- Paper towels
- Cutting board
- Large knife
- Large bowl
- Large spoon or spatula
- Measuring spoons & cups
Salad Ingredients:
- 10-11 strips bacon, cooked
- 2 heads broccoli, about 1.5 pounds or 5-6 cups
- 1 cup dried cranberries
- 1/3 cup roasted sunflower seeds
- 1 cup cheddar cheese, shredded
- 1/3 cup chopped red onion
Dressing Ingredients:
- 1 jar Charlie & Ivy’s Mustard & Ale Mayonnaise
- 2 tablespoons Belazu Chardonnay White Wine Vinegar
- ¼ cup sugar
- 2 teaspoons Saltwest Smashed Peppercorn Sea Salt
- ¼ teaspoon Thanksgiving Ranch Bustard’s Mustard
Instructions:
- Cook bacon using your preferred method to your desired level of crispiness. Let cool on a paper towel.
- Chop your cooled bacon into small pieces.
- In a large bowl mix Saltwest Smashed Peppercorn Sea Salt and sugar.
- Slowly add Charlie & Ivy’s Mustard & Ale Mayonnaise, Belazu Chardonnay White Wine Vinegar, and Thanksgiving Ranch Bustard’s Mustard and whisk until combined. Set aside.
- Chop up broccoli into bite-sized florets.
- Add broccoli, dried cranberries, sunflower seeds, shredded cheese and onions into the large bowl holding the dressing.
- Mix until all ingredients are coated.
