Broccoli Salad
Ingredients
- Salad:
- 4 cups fresh broccoli florets chopped small
- ½ cup red onion finely diced
- ½ cup dried cranberries
- ½ cup sunflower seeds roasted and salted
- ½ cup shredded cheddar cheese optional
- ½ cup slivered almonds optional
- Dressing:
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and dry broccoli. Chop florets into small bite-sized pieces.
- Finely dice red onion.
- In large bowl, combine broccoli, onion, cranberries, sunflower seeds, cheese, and almonds.
- In small bowl, whisk mayonnaise, vinegar, sugar, salt, and pepper until smooth.
- Pour dressing over broccoli mixture.
- Toss until all broccoli is coated.
- Cover with plastic wrap or transfer to airtight container.
- Refrigerate at least 1 hour.
- Stir before serving.
- Serve cold.
Notes
- Chop broccoli small for easier eating
- Use fresh broccoli only — not frozen
- Dry broccoli completely before mixing
- Chill at least 1 hour for best flavor
- Adjust sweetness to taste
- Add dressing gradually — start with three-quarters
- Make ahead — keeps up to 3 days in fridge
- Broccoli stems work — peel and chop them
- Skip cheese for dairy-free version
- Can add cauliflower, carrots, or bell peppers