BROCCOLI SALAD WITH SUNFLOWER SEEDS & CRANBERRIES

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Broccoli salad is the perfect salad for me as it’s easy to prepare and is perfect for potlucks, cookouts, picnics or even eating at home. The flavors are all melded perfectly, the perfect balanced sweetness and saltiness and the crunch makes this salad very well-loved and will disappear in a flash. My family enjoys fresh veggies when I cook this salad, which is a great thing!

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Broccoli salad conjures memories of summer picnics and a meal near the pool while the grill is on. The menu includes pasta salad Fresh fruit salads, baguettes that are fresh and various cheeses. It is possible to make modifications or substitutes for the ingredients according to your tastes or how much extravagantness you desire this is fantastic because it’s so flexible.

If you have to prepare it on the same day it is fine. It’s delicious and only improves after a few days. It is so fast that I often double the recipe to take it to lunch with grilling chicken. Double it is also an ideal idea when serving it at a party since people will return to eat more.

Enjoy!

Ingredients

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One large head of broccoli (5-6 cups) 1/3 cup red onion chopped into smaller pieces
2/3 cup dried cranberries
1/2 cup roast and salted sunflower seeds

Dressing

1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp. white vinegar or apple cider vinegar
1 Tbsp. white sugar
Salt and freshly ground Black Pepper

Directions

Dressing

Within a mixing bowl large enough mix mayonnaise, sour cream sugar, and vinegar.
Mix well.
Add black pepper and salt to your preference. (I prefer to add an extra pinch of black pepper.)

Salad

Cut the broccoli into bite-sized pieces and then add them into the bowl of mixing.
Incorporate to the mix dried cranberries, red onions and sunflower seeds that have been roasted.
Toss everything to coat it in the dressing.
Allow to rest in the fridge for an hour to an overnight.

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Notes

* I only use fresh broccoli, and I do not blanch it prior to cooking it. If you prefer to blanch it put broccoli in boiling salted water for about 60 minutes. Rinse and drain in cold water for a few minutes until the broccoli has cooled. Then, dry it thoroughly prior to making use of.

Substitutions and Additions:

Replace plain Greek yogurt in place of the cream.
Substitute Currents or Raisins to the Cranberries.
Substitute Pine nuts, walnuts toasted or toasted pecans those Sunflower seeds.

The addition of shredded cheddar that is thick and thick is tasty and, for a touch of extravagant flair, Goat cheese or Feta is amazing!
The addition of bacon that is crispy is our family’s most-loved.

Make ahead The best thing to do is to eat broccoli salad within three days of making to get the most perfect texture. The flavors are best when you make it the next day, but after a few days the sunflower seeds start to turn a bit soft. It’s still safe to eat provided it has been refrigerated . Just make sure you check the texture!

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