Recipe developed by: Renée Kohlman from Sweetsugarbean
Full of crunch, thanks to the sunflower seeds and apple, this broccoli salad is a happy marriage of flavour and texture. It travels well, and is a welcome addition to the picnic or potluck table.
Cut the broccoli florets into bite-size pieces. Peel the stems and chop them, too.
In a large bowl, toss together the broccoli, sunflower seeds, cranberries, apple, onion, parsley, bacon and mustard seeds. Add the cheese.
In a jam jar, add all of the dressing ingredients and shake well. Pour the dressing over the salad and mix well. Season to taste with salt and pepper.
Can use apple cider vinegar instead of red wine vinegar.
Can use dried tart cherries instead of dried cranberries.
Serving Size 1/2 cup (125 ML)
Servings 8
- Amount Per Serving
- Calories 305
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 38mg13%
- Sodium 385mg17%
- Total Carbohydrate 20g7%
- Dietary Fiber 4g16%
- Sugars 11g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut the broccoli florets into bite-size pieces. Peel the stems and chop them, too.
In a large bowl, toss together the broccoli, sunflower seeds, cranberries, apple, onion, parsley, bacon and mustard seeds. Add the cheese.
In a jam jar, add all of the dressing ingredients and shake well. Pour the dressing over the salad and mix well. Season to taste with salt and pepper.
Can use apple cider vinegar instead of red wine vinegar.
Can use dried tart cherries instead of dried cranberries.