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Broccoli Salad

Prep Time10 minsCook Time5 minsTotal Time15 mins

Small crunchy broccoli florets, salty bacon, spicy onion and sweet cranberries make up this perfect-picnic-salad. Mix everything together at least 30 minutes before, or for best results about 4 hours or more.
This recipe includes shredded cheddar cheese, sunflower seeds- both of which can be switched and swapped with whatever cheese or nuts you have on hand.
Serving size is enough for 8 persons, increase and decrease according to needs.

 12 cups Broccoli florets Fresh broccoli, large stem cut away, and florets pulled off, the smaller pieces the better. Try and keep the florets the same size.
 1.50 cups Red onion, peeled and diced
 7 Pieces of cooked bacon, crumbled
 1 cup Shredded cheddar cheeseShredded mozzarella, or feta cheese crumbles, blue cheese crumbles, goat cheese, etc can be substituted
 1 cup Dried cranberries (optional)
 1 cup Sunflower seeds (optional)Almonds, raw pumpkin seeds, etc can be substituted
Dressing
 2 cups Mayonnaise You can do a combination of yogurt/Mayo if needed
 ½ cup White vinegarApple cider vinegar or rice wine vinegar can be substituted
 ¼ cup White SugarBrown sugar can be substituted
 Salt and pepper to taste
1

Mix all salad ingredients together in a large bowl.

2

Whisk together all dressing ingredients, until sugar is dissolved. Pour over salad and mix well.
Refrigerate until ready to serve.

Nutrition Facts

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Serving size