Ingredients
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.
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!
