Broccoli Salad with Sunflower Seeds and Cranberries
Ingredients
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp. white or apple cider vinegar
- 1 tbsp. granulated sugar
- ¼ tsp. salt, or to taste
- ¼ tsp. black pepper, or to taste
- 6 cups broccoli florets
- 1 shallot, finely chopped
- ½ cup real bacon bits
- ⅓ cup dried cranberries
- 2 tbsp. salted sunflower seeds, roasted
Instructions
- In a large mixing bowl, combine mayonnaise, sour cream, vinegar and sugar; whisk together thoroughly.
- Taste the dressing and add salt and pepper, to taste
- Add the broccoli florets to the mixing bowl.
- Add the diced shallots, bacon bits, dried cranberries and roasted sunflower seeds.
- Toss to ensure everything in the dressing has been combined.
- Put salad in an airtight container and place in the regrigerator for at least an hour or overnight; the refrigeration allows the broccoli to soften and absorb the flavors of the dressing.
Notes
The vinegar is really important in this recipe. Taste the dressing and adjust the amount of vinegar to your liking. We’ve tried a bunch of different vinegars, but we find that white, red, and apple cider vinegar work best because of their amount of acidity, but feel free to experiment.
