I have always been a big fan of broccoli salad. Yet I had never made it myself until this last year. I have tried a couple of recipes but have settled on this one that is a combination of all the flavors I love. It is sweet and savory. It is crunchy and fresh. And just creamy enough to feel comforting but not over indulgent. This is how I want my food life to be like everyday. Plus it is super easy.
You can take the extra step of mixing the dressing or cooking your own bacon, but I love that this is one of those recipes where you can just dump and mix. When hosting a lot of people and creating multiple dishes, being able to throw this together the night before is a win in my book.
Broccoli Salad
32 ounces of broccoli (my grocery store sells this size of a bag)
1 bunch green onions, thinly sliced
1 cup dried cranberries
4.5 tablespoons canola oil
4.5 tablespoons seasoned rice vinegar
3 tablespoons sugar or splenda
1/4 cup sunflower kernels
3 ounce bag of bacon bits
1 cup mayo
Mix all ingredients together and refrigerate before serving.
