⅓cupSunflower Seedsor chopped pecans, walnuts, or almonds
Instructions
To prepare the dressing, combine the apple cider vinegar, granulated sugar, mayonnaise, salt, and black pepper in a small bowl.
Using a whisk or a fork, combine all the ingredients together. Place the dressing in the refrigerator until ready to use.
Cut the bacon into small pieces Place a skillet or frying pan over medium to medium-high heat. Cook the bacon bits until crispy, about 8 to 10 minutes. Drain the bacon on paper towels before using.
Add the bacon bits, broccoli pieces, cranberries, diced red onion, and sunflower seeds to a large mixing bowl and mix together.
Pour the dressing over the top of the broccoli mixture.
Combine the dressing with the broccoli mixture making sure to thoroughly cover all of the salad ingredients.
Allow the salad to rest in the refrigerator for about one hour. Serve the Broccoli Salad with Cranberries cold.
Notes
Tip: Not a fan of raw broccoli? Consider blanching it first. Bring a generously sized pot of water to a rolling boil, then blanch the broccoli florets for approximately 60 seconds. Promptly drain and rinse the broccoli with cold water to halt the cooking. Make sure the broccoli is thoroughly drained before incorporating it into the salad.A large head of broccoli should yield about 4 cups of broccoli florets.