Broccoli and Cranberry Crunch Salad
This delightful Broccoli and Cranberry Crunch Salad combines the freshness of broccoli with the sweetness of cranberries and the crunch of sunflower seeds, creating a perfect blend of flavors and textures. This salad is ideal for those looking for a healthy and refreshing dish. It is gluten-free and great for picnics, potlucks, or a quick side dish for family dinners.
Prep time: 15 minutesCook time: Serves: 6
Ingredients
4 cups broccoli florets (about 1 large head)
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup diced red onion
1/2 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: In a large mixing bowl, combine the broccoli florets, dried cranberries, sunflower seeds, diced red onion, and shredded cheddar cheese.
Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
Step 3: Pour the dressing over the broccoli mixture and toss until all ingredients are well coated.
Step 4: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
Step 5: Give the salad a good toss before serving to redistribute the dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating
This salad is best served cold, so no reheating is necessary. However, if desired, let it sit at room temperature for 10 minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
