Broccoli Salad

Broccoli salad is a perfect no-cook side dish for so many occasions. It can be made ahead, travels well, and is full of flavor. You are going to love this crunchy salad.

Prep Time15

Cook Time0

Total Time15

Servings: Servings

Author: Carlee

Ingredients

1 head cauliflower
1 big bunch broccoli
15 ounces mayonnaise
½ cup granulated sugar
2 Tablespoons apple cider vinegar
1 small red onion diced
1 pound crispy bacon crumbled
1 cup sunflower seeds
1 cup dried cranberries optional

Instructions

Wash 1 big bunch broccoli and 1 head cauliflower. Chop or break into bite sized pieces. Allow to dry completely or use a salad spinner to remove extra water.
Stir together 15 ounces mayonnaise, ½ cup granulated sugar, and 2 Tablespoons apple cider vinegar in a really large bowl.
Add the 1 small red onion, 1 pound crispy bacon, 1 cup sunflower seeds, 1 cup dried cranberries, cauliflower and broccoli. Stir to coat.
You can serve the salad immediately, but it is even better if you cover and refrigerate for about 1 hour to let the flavors meld. Toss before serving.

Notes

My Aunt Jenny's recipe uses ¾ cup of sugar and no dried cranberries. I like the cranberries so I use less sugar and use the craisins to add the extra sweetness.

If you are making the salad in advance, keep the dressing separate from the rest of the ingredients. While the salad stays safe to eat for several days in the fridge, it looses its crunch over time. To prevent that, you can dress it as you need it rather than dressing the whole salad at once.

Nutrition

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