If you really want to love your vegetables and crave them like crazy, you’ve come to the right place! This sweet and tangy broccoli salad is loaded with raw broccoli, with just enough creamy, tangy, sweet dressing, salty sunflower seeds and sweet and chewy dried cranberries to keep you coming back for more time and again. If you need more convincing, read about the health benefits of broccoli!
Prepare the Dressing
Whisk the following ingredients together in a bowl:
- 1 cup mayonnaise
- 1/3 cup granulated sugar
- 1/2 cup apple cider vinegar (if you prefer a sweeter dressing, reduce the vinegar to 1/3 cup)
- 1 teaspoon dijon mustard
- 1 generous pinch of pepper
- 1 pinch of salt
Combine the Salad with the Dressing
Combine 2 pounds broccoli florets (cut into small bite sized pieces), 1 cup dried cranberries, 1 tablespoon salted sunflower seeds and dressing.
And there you have it! Tangy & Sweet Broccoli Salad! Store covered in the refrigerator, and this will keep for days. Enjoy!
Tangy & Sweet Broccoli Salad
This is a cold, raw broccoli salad with a creamy, tangy and sweet dressing, garnished with sunflower seeds and dried cranberries.
Servings: 6 people
Ingredients
Dressing
- 1 cup mayonnaise
- 1/2 cup apple cider vinegar
- 1 teaspoon dijon mustard
- 1/3 cup granulated sugar
- 1 pinch salt
- 1 pinch pepper
Salad
- 2 pounds broccoli florets washed and cut into bite sized pieces
- 1 tablespoon salted sunflower seeds
- 1 cup dried cranberries
Instructions
Prepare the Dressing
- Whisk together the mayonnaise, vinegar, salt, pepper, mustard and sugar in a large bowl.
- Add the broccoli, sunflower seeds, and dried cranberries to the dressing and stir to coat all the broccoli.
- Serve or store covered in the refrigerator for up to 5 days.
Notes
- If you prefer a sweeter and less tangy version of the dressing, decrease the vinegar to 1/3 cup OR increase the sugar to 1/2 cup.
- The seeds can be replaced with nuts if you prefer.
So easy and delicious. I can’t wait to try
I love broccoli and especially served in a salad. This is my idea of a perfect summer time dish.