Broccoli Salad

This broccoli salad recipe doesn’t need a lot of fancy ingredients.

• It’s easy to make

• The dressing is super simple and extra creamy with a little tang.

• It's best made ahead of time so it’s perfect for potlucks and BBQs or even lunches throughout the week.

• It is always a hit, we almost never have leftovers but if you do have leftovers, they last for about 4 days.

Ingredients

• 5-6 cups broccoli florets 1 lb., this was about 2 ½ heads of broccoli for me (450g)

• 1 cup sharp cheddar cheese thicker, not finely shredded (115g)

• ⅔ cup dried cranberries (85g)

• ½ cup salted sunflower seeds (60g)

• ⅓ cup red onion diced into small pieces (50g)

• ½ cup crumbled bacon² (60g) (Optional - I don't think it's needed)

  
  

Dressing

• ¾ cup mayo (175g)

• ¼ cup sour cream (70g)

• 1 ½ Tablespoon apple cider vinegar

• 3 Tablespoons sugar (40g)

• ¼ teaspoon salt

• ¼ teaspoon pepper

Instructions

• Soak cranberries in hot water for about 5 minutes to plump up. Drain well.

• Combine broccoli florets, cheddar cheese, cranberries, bacon (if using), sunflower seeds, and onion in a large bowl.

• In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

• Pour dressing over broccoli combination and toss or stir well.

• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving. Keep refrigerated if not consuming right away.