Broccoli Salad

A simple broccoli salad made with bacon, cranberries, and other simple add-ins!

Ingredients

• 5-6 cups broccoli florets¹ 1 lb, this was about 2 1/2 heads of broccoli for me (450g)
• 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
• 2/3 cup dried cranberries (85g)
• 1/2 cup crumbled bacon² (60g)
• 1/2 cup salted sunflower seeds (60g)
• 1/3 cup red onion diced into small pieces (50g)

Dressing

• 3/4 cup mayo I use olive oil mayo (175g)
• 1/4 cup sour cream³ (70g)
• 1 1/2 Tablespoon white wine vinegar⁴
• 3 Tablespoons sugar (40g)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
• Pour dressing over broccoli combination and toss or stir well.
• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
• Keep refrigerated if not consuming right away.

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