🥦 Why You’ll Love This Broccoli Salad
Fresh and crunchy: The broccoli stays crisp and vibrant.
Sweet and tangy: A perfect balance from dried cranberries and a light dressing.
No cooking required: Easy prep, ideal for busy days.
Versatile: Great on its own or paired with grilled meats, sandwiches, or as part of a larger spread.
Make-ahead friendly: Tastes even better after chilling in the fridge.
đź›’ Ingredients
4 cups fresh broccoli florets
½ cup red onion, finely chopped
½ cup dried cranberries or raisins
½ cup sunflower seeds or chopped nuts (optional, for crunch)
½ cup shredded cheddar cheese (optional)
For the dressing:
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
Salt and pepper, to taste
👩‍🍳 How to Make Easy Broccoli Salad
Prepare the broccoli:
Wash and chop the broccoli into bite-sized florets. If you prefer a milder taste, you can blanch the broccoli for 1 minute in boiling water, then cool in ice water, but raw works perfectly too.
Mix the salad:
In a large bowl, combine broccoli, red onion, dried cranberries, sunflower seeds, and cheddar cheese.
Make the dressing:
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Combine:
Pour the dressing over the broccoli mixture and toss well to coat everything evenly.
Chill and serve:
Refrigerate for at least 30 minutes to let the flavors meld. Serve cold and enjoy!
🌟 Tips for the Best Broccoli Salad
For a lighter version, substitute mayonnaise with Greek yogurt or use half mayo and half yogurt.
Swap out sunflower seeds for chopped walnuts, almonds, or pecans.
Add chopped bacon for an extra smoky crunch.
Feel free to toss in some shredded carrots or chopped apples for added color and flavor.
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