Bright Broccoli Salad
Need a bright, cheery salad for a party or potluck event? Broccoli salad does the trick. It’s something a little different. With the addition of bacon, sunflower seeds, and cranberries, you have tons of texture and flavor. Plus, you don’t have to slave over it. It probably won’t take you more than 15 minutes. Remember to bring your recipe, someone will ask you for it.If you don’t like your broccoli overly toothsome, you can blanch it first. Put a pot of salted water on to boil. When it’s rolling, drop in the broccoli for a minute. Drain immediately and move to an ice bowl, so it doesn’t get mushy.You can use whole heads that you cut up or pre-cut florets. The advantage to DIY is being able to size the broccoli as you wish.TIP: Make the salad a few hours ahead of time. The taste improves with resting.
Ingredients
- 2 Heads broccoli (6 cups florets)
- 1 cup cheddar cheese (cut in small cubes)
- ⅓ cup dried cranberries
- ⅓ cup golden raisins
- ½ cup sunflower or pumpkin seeds
- ⅓ red onion (diced)
- ½ cup mayonnaise
- ½ cup plain greek yogurt
- ¼ cup sour cream
- 1 ½ tbsp wine or apple cider vinegar
- 1 tbsp sugar
- ¼ tsp each salt and pepper
Instructions
- Rinse the broccoli and let it dry off
- If you are planning to blanch the broccoli, the time is now
- Put the first six ingredients into a bowl
- Separately, combine the remaining ingredients
- Mix well
- Pour the mayonnaise mixture into the broccoli salad **
- Toss the salad, so everything is evenly coated
- Refrigerate
- Toss again before serving.
- ** In a pinch, ranch dressing works in this recipe