Description
A vibrant and delicious Creamy Broccoli Ranch Salad perfect for potlucks, barbecues, or a simple weeknight dinner.
Ingredients
Scale
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 1/2 cup red onion, finely diced
- 1/2 cup shredded carrots
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon ranch seasoning mix
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Wash the broccoli thoroughly and pat dry. Chop the broccoli florets into small, bite-sized pieces, discarding the tough stems.
- Finely dice the red onion and shred the carrots using a box grater or food processor.
- In a large mixing bowl, combine the chopped broccoli, diced red onion, shredded carrots, sunflower seeds, and dried cranberries.
- In a separate small bowl, whisk together the mayonnaise, buttermilk, ranch seasoning mix, lemon juice, garlic powder, and black pepper until smooth and well combined.
- Pour the dressing over the broccoli mixture and toss gently until all ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together and the broccoli to slightly soften.
- Before serving, give the salad a good stir and adjust seasoning if needed. Serve chilled.
Notes
- Make Ahead: Prepare the salad up to 24 hours in advance for best results.
- Vegan Option: Use vegan mayonnaise and buttermilk alternatives to make this salad vegan.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: broccoli salad, ranch salad, creamy salad, side dish, potluck, barbecue, easy recipe
