Salad: United States – Delaware (Mid-Atlantic United States) – Delaware Broccoli Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 1 lb (450 g) broccoli florets, trimmed and cut into bite-size pieces
- 6 slices (approx. 4 oz / 115 g) bacon, cooked until crisp and crumbled
- 1 cup (115 g) sharp cheddar cheese, shredded
- 1/4 cup (40 g) red onion, finely diced
- 1/2 cup (75 g) raisins
- 1/3 cup (45 g) roasted sunflower seeds (shelled)
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) honey
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
A crunchy, creamy broccoli salad featuring Delaware-grown broccoli, sweet raisins, toasted sunflower seeds, sharp cheddar, and crisp bacon, dressed in a tangy mayonnaise and apple cider vinegar dressing. Serve chilled as a refreshing side or salad course.

Regional Notes:
This Delaware variation highlights local agricultural produce by using fresh Delaware-grown broccoli, toasted sunflower seeds, and raisins, with a creamy dressing built on mayonnaise and apple cider vinegar. Compared with generic broccoli salads, the Delaware version emphasizes local seeds and raisins for texture and a bright, slightly sweet-tangy dressing common in Mid-Atlantic home cooking.

1. Prepare broccoli: wash and cut broccoli into small, bite-size florets. For extra crunch leave raw; if you prefer slightly more tender broccoli, blanch in boiling salted water 30–45 seconds, then immediately plunge into ice water and drain well.
2. Cook bacon: pan-fry or bake bacon until crisp. Drain on paper towels and crumble into small pieces; set aside.
3. Make dressing: in a medium bowl whisk together mayonnaise, sour cream (or yogurt), apple cider vinegar, honey, salt, and black pepper until smooth and well combined. Taste and adjust seasoning.
4. Combine salad ingredients: in a large mixing bowl toss together broccoli florets, shredded cheddar, diced red onion, raisins, and roasted sunflower seeds.
5. Add bacon and dressing: pour the dressing over the broccoli mixture, add the crumbled bacon (reserve a little for topping if desired), and toss gently until everything is evenly coated.
6. Chill: cover and refrigerate at least 30 minutes (up to 2 hours) to let flavors meld. If making ahead, stir again before serving and add reserved bacon for extra crunch.
7. Serve: transfer to a serving bowl, garnish with chopped parsley and remaining bacon if desired. Keep leftovers refrigerated and consume within 3 days (note: seeds and bacon will soften over time).