THE COOKING BRIDE
For the salad: 6 cups raw broccoli florets 1/2 cup dried cranberries 1/2 cup shelled sunflower seeds 1/4 cup diced red onion 1/2 cup chopped cooked bacon For the dressing: 1/2 cup mayonnaise 1/2 cup sugar 1/4 cup apple cider vinegar 1 teaspoon salt 1/2 teaspoon ground black pepper
MARINATING TIME: 2 HOURS
Combine the broccoli, dried cranberries, sunflower seeds, diced onion, and crumbled bacon in a large mixing bowl.
In a separate, smaller bowl, blend the mayonnaise, sugar, apple cider vinegar, salt, and pepper until you achieve a smooth mixture.
Drizzle the dressing onto the salad, and then gently stir until all the ingredients are uniformly coated with the dressing.
Chill the salad in the refrigerator for at least two hours before serving.
318 kcal per serving
33 g per serving