Broccoli Salad

• 3 cups broccoli florets
• 1/2 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, combine broccoli, red onion, celery, dried cranberries, and sunflower seeds.
2. 2 In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard.
3. 3 Pour the dressing over the broccoli mixture and toss to coat.
4. 4 Season with salt and pepper to taste.
5. 5 Cover and refrigerate for at least 1 hour before serving.

Nutrition

Tips

• For extra crunch, toast the sunflower seeds in a dry skillet before adding them to the salad.
• This salad can be made a day ahead, allowing the flavors to meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving again.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside your favorite barbecue dishes.

FAQ