Laura Mariano
Ingredients
Salad
- 5-6 cups broccoli florets
- 1 cup shredded sharp cheddar cheese – the thicker shred, not finely shredded
- ⅔ cup dried cranberries
- ½ cup crumbled crispy bacon
- ½ cup salted sunflower seeds
- ⅓ cup red onion diced into small pieces
Dressing
- ¾ cup mayo – I like to use olive oil mayo.
- ¼ cup sour cream
- 1 ½ Tbsp. white wine vinegar
- 3 Tbsp. sugar
- ¼ tsp. salt
- ¼ tsp. pepper
Instruction
- 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. Adjust salt and pepper to taste.
- You can serve Broccoli Salad immediately, but for the best flavor refrigerate for at least one hour before serving.
- Make sure to toss broccoli salad thoroughly again before serving.
- Refrigerate the salad if not serving immediately
