Ingredients

The following ingredients have 7 Servings
  • 4-1/2 to 5 cups (317g) chopped broccoli ((~4 florets))
  • 3/4 cup (95g) dried sweetened cranberries
  • 1/2 cup (45g) sliced almonds
  • 1/2 cup (65g) shelled, roasted and salted sunflower seeds
  • 1 cup (123g) sharp Cheddar cheese
  • 1 cup (201g) mayonnaise (full-fat(we love Hellman's/Best Foods))
  • 1 tablespoon red wine vinegar
  • 2-4 tablespoons white granulated sugar (depending on sweetness preference)
  • 1 large lemon ((1/2 tablespoon zest, 1 tablespoon juice))
  • 1/2 tablespoon poppy seeds

Instruction

  • OPTIONAL BLANCH: Remove the stems from the broccoli and cut them into very small pieces. If you want to blanch the broccoli, see Note 1. I like to use a salad spinner and then let it sit out for a while. If it's even a tiny bit wet, the salad becomes too watery.
  • PREP: If not blanching broccoli, cut into very small pieces. If desired, toast the almonds. (See Note 2.) Cut the cheese into tiny cubes.
  • SALAD: Add the completely dry broccoli, cranberries, almonds, sunflower seeds, and sharp Cheddar cheese to a large bowl.
  • DRESSING: In a small bowl, whisk together the mayo, red wine vinegar, sugar, lemon zest, and lemon juice. Add salt and pepper to taste. Add more sugar (1-2 more tablespoons) or more lemon to personal preference. Whisk in the poppy seeds.
  • DRESS THE SALAD: Toss the dressing with the salad and place in the fridge to marinate for 15-30 minutes. Taste and adjust any flavors to personal preference. Don't shy away from adding more salt and pepper until the flavors sing. Toss once more and enjoy.
  • STORAGE: Salad is best eaten the same day it is made.