Description
A vibrant celebration of flavors with crunchy broccoli, sweet cranberries, and creamy dressing, perfect for any meal.
Ingredients
- 5-6 cups broccoli florets (1 lb)
- 1 cup sharp cheddar cheese, shredded
- ⅔ cup dried cranberries
- ½ cup salted sunflower seeds
- ⅓ cup red onion, diced
- ¾ cup mayo (olive oil mayo preferred)
- ¼ cup sour cream
- 1 ½ tablespoons white wine vinegar
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large bowl, combine the broccoli florets, cheddar cheese, dried cranberries, sunflower seeds, and diced red onion. Toss gently to mix.
- In a separate small bowl, whisk the mayo, sour cream, white wine vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss until everything is well coated.
- Refrigerate for at least one hour before serving to enhance the flavors.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. For a lighter option, substitute Greek yogurt for mayo or sour cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American