Broccoli Salad

Next, chop broccoli into small pieces and add to a large bowl. Then, I chopped 4 green onions and the bacon and added them to the bowl. Add ½ cup of freshly shredded cheddar cheese, 1 handful of sunflower seeds, and a handful of dried cranberries to the bowl as well.

To make the creamy dressing, in a separate bowl I combined 1 cup of mayo, ¼ cup of sugar, and 2 tablespoons of white vinegar and I stirred until smooth.

Next, I added the creamy mixture on top of the broccoli and mixed well! I find it easiest to use a bowl that has a tight lid so I can shake it to mix everything well. I let the broccoli salad chill in the fridge for a couple hours before serving to make sure all of the flavors blend together for a perfect bite.

This is a popular summertime side dish for us but it’s not limited to summer! We could eat this anytime. Bring this broccoli salad to your next get together and watch it disappear!

Helpful Tips & Frequently Asked Questions

• Many ingredients can be substituted from this recipe for your liking. Chopped walnuts or chopped pecans can be used instead of sunflower seeds. Raisins can be used in place of dried cranberries. The cheese can be left off if desired. This recipe is so versatile and can be tailored to your liking.

• Fresh cooked bacon works best in this recipe but bacon bits may also be used.

• For extra creaminess, freshly shredded cheddar cheese may be used.

• Stevia can be used in place of sugar if desired.

• If using a bag of broccoli florets instead of a head of broccoli, use about 4 cups.

• To cut down on the creaminess of this recipe, slowly add the dressing a little at a time while mixing to reach desired level.