Fresh Broccoli and Cranberry Salad
A vibrant and nutritious salad with crisp broccoli, tangy cranberries, and a zesty dressing. Bursting with flavor and textures, this refreshing side dish is perfect for potlucks, picnics, or serving a large crowd.
ingredients
- 4 pounds broccoli, florets only
- 3 cups shredded carrots
- 5 cups red onion, thinly sliced
- 5 cups dried cranberries
- 5 cups crispy bacon, crumbled
- 5 cups sunflower seeds
- 5 cups sliced almonds
- 4½ cups mayonnaise
- 2 ½ cups Greek yogurt
- 1 ¼ cups apple cider vinegar
- 1 ¼ cups honey
- 4 tablespoons Dijon mustard
- Salt and pepper, to taste
steps
- 1.
In a large mixing bowl, combine broccoli florets, shredded carrots, red onion, dried cranberries, bacon, sunflower seeds, and sliced almonds.
- 2.
In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- 3.
Pour the dressing over the broccoli mixture and toss gently until all ingredients are evenly coated.
- 4.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
- 5.
Before serving, give the salad a quick toss and adjust the seasoning if needed.
- 6.
Serve chilled and savor the fresh medley of flavors!
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