This family secret southern broccoli salad has the perfect combination of flavor and crunch to be the meal or complement to an entree.
5 cups of small broccoli florets (32-40 oz.)
1 cup mayonnaise (prefer Duke’s)
1 tbs cider vinegar
1/3 cup chopped onion
3/4 cup dried cranberries
1/2 cup sunflower kernels (optional)
Real bacon bits (8 oz.)
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until it is bright green and slightly softened (approximately 3 minutes). Drain well and run under cold water to stop the cooking. Drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and dried cranberries. Refrigerate for 1 hour, if possible.
- Just before serving, fold in the sunflower kernels and the bacon pieces.