Description
A delightful and refreshing broccoli salad recipe with a delicious mix of flavors and textures. This salad is perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Units
Scale
Salad:
- 8 cups broccoli florets cut into bite-sized pieces
- 1/3 cup diced red onion
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/2 cup bestrami bits
Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- salt and black pepper to taste
Instructions
- Prepare Dressing: Whisk together mayo, apple cider vinegar, sugar, salt, and pepper in a bowl. Set aside.
- Combine Ingredients: In a large bowl, mix broccoli, onion, cranberries, sunflower seeds, and bestrami bits. Pour the dressing over and mix well.
- Chill: Refrigerate for at least an hour before serving.
Notes
- Broccoli Salad can be made ahead and kept in the fridge for up to 24 hours.
- Leftovers will last about 4-5 days in the fridge.
- Dry broccoli well to prevent dressing from becoming watery.
- Add crisp bacon as garnish if desired.
- Store-bought coleslaw dressing can be used as an alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 317
- Sugar: 10g
- Sodium: 330mg
- Fat: 26g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 18mg
