Serves 4 with leftovers
5-6 cups fresh broccoli florets and cut stems (about 1 pound of florets)
¼ cup of red onion, chopped
½ cup dried cranberries or raisins
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup sour cream or plain yogurt)
2-3 tablespoons apple cider vinegar
1 tablespoon honey, or 1 teaspoon sugar
Salt and pepper to taste.
Additions: 2 cups shredded sharp cheddar cheese, cooked bacon, 1 cup peas, chopped celery, pumpkin seeds, sunflower seeds, or slivered almonds.
5-6 cups fresh broccoli florets and cut stems (about 1 pound of florets)
¼ cup of red onion, chopped
½ cup dried cranberries or raisins
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup sour cream or plain yogurt)
2-3 tablespoons apple cider vinegar
1 tablespoon honey, or 1 teaspoon sugar
Salt and pepper to taste.
Additions: 2 cups shredded sharp cheddar cheese, cooked bacon, 1 cup peas, chopped celery, pumpkin seeds, sunflower seeds, or slivered almonds.
- Combine the cut broccoli florets and stems, chopped onion, and dried cranberries in a large serving bowl.
- In a separate bowl whisk together mayonnaise, cider vinegar and honey. Add the dressing to the salad and toss to mix well. Season with salt and pepper to taste. Chill thoroughly before serving. The salad will keep in refrigerator for 3-4 days.
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