I really love broccoli, as do my kids. This broccoli salad has it all, cheese, cranberries, seeds, nuts and a delicious dressing!
- 2 heads broccoli
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup toasted and salted sunflower seeds
- 8 ounces of cheddar cheese, cubed
- 1 cup full-fat mayo
- 1 tbsp red wine vinegar
- 2 tbsp sugar or coconut sugar
- juice of 1 large lemon
- 1/2 tbsp poppyseeds
Cut the broccoli into bite sized pieces. Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil, add broccoli and cook for 30-45 seconds. Drain and dump broccoli into ice water to stop the cooking process.
Once broccoli is completely cooled, remove and put in a colander to drain completely.
Mix all ingredients for dressing in a measuring cup and set aside.
Place broccoli, cranberries, almonds, sunflower seeds and cheese in a large bowl, top with dressing and toss. Serve immediately or cover and refrigerate until ready to eat.
Recipe by Chelsea's Messy Apron