Traditional broccoli salad is made better with the addition of crunchy almonds and sunflower seeds, tart cranberries and a creamy citrus poppyseed dressing. hope you try this Cranberry Almond Broccoli Salad… I know it’ll be a hit with you and anyone you make it for.
INGREDIENTS
- 4 1/2 cups fresh broccoli, cut into small florets about 2 heads of broccoli
- 5 slices center cut bacon, cooked and crumbled
- 1/4 cup red onion, finely chopped
- 2/3 cup dried cranberries (reduced sugar would work too)
- 1/2 cup sliced almonds
- 1/3 cup roasted sunflower seeds
- 1 cup sharp cheddar cheese, cut into very small cubes (or shredded if you prefer)
CREAMY CITRUS POPPYSEED DRESSING:
- 2/3 cup canola mayo (or regular full-fat mayo)
- 1 Tbsp apple cider vinegar
- 3 Tbsp granulated sugar
- zest of 1 small lemon
- zest of 1/2 orange
- 1-2 Tbsp lemon juice freshly squeezed
- 1/2 Tbsp poppy seeds
- pinch of black pepper
INSTRUCTIONS
- Bring a pot of water to boil. Chop broccoli into very small florets and set aside. Fill a large bowl with cold water and a cup of ice cubes.
- Add a generous pinch of salt to boiling water and add broccoli. Boil for 20 seconds. Drain broccoli and transfer to prepared bowl with ice water. Let broccoli sit in cold water for a few minutes, until cool. Drain and lay broccoli out onto some paper towels to drain. Allow to continue air drying while you prepare other parts of the recipe.
- To a small mixing bowl, add poppyseed dressing ingredients, then whisk together until smooth and combined. Set aside.
- Vìsìt cranberry almond broccoli salad @ thechunkychef.com for full ìnstructìons.