BROCCOLI SALAD

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BROCCOLI SALAD       Serves 8-10

 8 cups broccoli florets rinsed and drain ahead 

            cut into bite-sized pieces

• ⅓ cup diced red onion,       ½ c. craisins, (or 1 cup grapes cut in half)
• ¼ cup sunflower seeds        ½ c. bacon bits
• Dressing                                                                                           

 1  cup mayonnaise  

 3 tablespoons apple cider vinegar                      

 2 tablespoons granulated sugar  salt and black pepper to taste   

        (store-bought cole slaw dressing can be used) 

                 

Wash broccoli, dry well and cut ahead giving time for water to drain. Whisk together dressing ingredients in a medium bowl. Set aside. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.         

This can be made ahead.  Best if Refrigerated for at least one hour or up to 24 hours before serving. 

(keeps in fridge up to 4-5 days)