This is a great dish to bring to a social gathering or to pack with your lunch. I think it tastes best after it is left to sit in the fridge for a few hours, but can also be eaten right away.
Salad Ingredients
8 cups broccoli, chopped into small pieces
1/2 cup red onion, diced
1/2 cup dried cranberries
1/2 cup sunflower seeds (can substitute slivered almonds or pumpkin seeds)
1/2 cup of vegetarian bacon bits (or substitute cooked bacon)
Dressing Ingredients
3/4 cup mayonnaise (can substitute with vegan mayonnaise or greek yogurt)
3 Tablespoons apple cider vinegar
2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Chop the broccoli into small pieces, dice the onion and crumble the bacon into bacon bits.
Mix the broccoli, onion, dried cranberry, sunflower seeds and bacon bits in a large bowl.
In a small bowl mix the mayonnaise, apple cider vinegar, sugar, salt and pepper and whisk until it is smooth and creamy.
Pour the dressing over the broccoli and toss it until it is evenly coated.
Recipe adapted from: https://www.upstateramblings.com/broccoli-salad/
