Ingredients
Scale
For the Salad:
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 3/4 cup dried cranberries
- 1/2 cup sunflower seeds (or chopped walnuts)
- 1/3 cup red onion, finely diced
- 6 strips bacon, cooked and crumbled (optional)
- 1/2 cup sharp cheddar cheese, cubed small (optional)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut fresh broccoli into small, bite-sized florets. If the pieces are too large, they’ll be difficult to eat and won’t hold the dressing well. Rinse and pat completely dry.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. The sugar should dissolve completely. Taste and adjust sweetness or acidity as needed.
- In a large mixing bowl, combine the broccoli florets, dried cranberries, sunflower seeds, and diced red onion. If using bacon and cheese, add them now.
- Pour the dressing over the broccoli mixture and toss gently but thoroughly to coat all ingredients. Make sure the dressing gets into all the nooks and crannies of the broccoli.
- Cover and refrigerate for at least 1 hour before serving. The salad is best after sitting for 2-3 hours, allowing the flavors to meld together. It will keep in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Chill Time: 1 hour
