Broccoli Salad

I make this side salad quite often, particularly in the summer time.  I love the variety of flavors that it offers!  I could eat it all day.  In fact, I am usually the one who eats the majority of it! 🙂

Broccoli Salad

2 bunches of fresh broccoli (about 1 pound) cut in small flowerets

1 medium purple onion, diced

6 strips of bacon, cooked until crisp and crumbled (or as an alternative, you could simply buy “real” bacon bits)

1/2 cup sunflower seeds

1/2 cup dried cranberries (or raisins)

1 recipe Broccoli Salad Dressing (1 cup mayonnaise, 2 tablespoons red wine vinegar, 1/2 cup sugar, 1/2 teaspoon salt)

Directions

1.  Prepare the Broccoli Salad Dressing (Mix all of the ingredients for the dressing together and chill in the fridge for about an hour before tossing with the salad)

2.  In a large bowl, combine the broccoli, onion, bacon bits, sunflower seeds, and cranberries.

3.  When ready to serve, combine the dressing with the salad.  Mix thoroughly and serve the same day.  (Don’t worry, I eat the leftovers of this salad all of the time the next day and it still tastes fine!)

*Note: If you don’t like a lot of dressing, you don’t need to add it all.  I usually add more broccoli to the salad than the recipe calls for and I don’t always use all of the dressing.

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