Name: Quick Make-ahead Broccoli Salad
Ingredients: 2 heads of broccoli (washed and chopped), or freshly bagged broccoli florets (12 oz or 32 oz); shredded cheddar cheese; real bacon bits; diced green or red onions (or onion powder); cranberries or golden raisins (or whatever raisins you like); sunflower seeds (shelled and ready to eat); 1 cup mayonnaise; 1/2 cup sugar; 1 tbsp vinegar

Description

This quick make-ahead broccoli salad is delicious and easy! And it’s even better if it’s made the night before and refrigerated overnight.

Ingredients

Scale

2 heads of broccoli (washed and chopped), or freshly bagged broccoli florets (12 oz or 32 oz)

shredded cheddar cheese

real bacon bits

diced green or red onions (or onion powder)

cranberries or golden raisins (or whatever raisins you like)

sunflower seeds (shelled and ready to eat)

1 cup mayonnaise

1/2 cup sugar

1 tbsp vinegar

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Instructions

Wash and chop two heads of broccoli. (I like to use a salad spinner to get it dry before I use it for this recipe.) OR use pre-washed and pre-bagged fresh broccoli florets (12 oz bag or 32 oz bag). Place broccoli florets in a bowl.

Mix mayo, sugar, and vinegar in a small bowl. (Use more if you have a larger amount of broccoli and less if you’re using less broccoli.) Pour over broccoli florets and mix well.

Add (to taste) shredded cheese, real bacon bits, diced onions (or onion powder), a handful or two of golden raisins or cranberries, and (optional) a handful of sunflower seeds. Mix again.

Leave in the refrigerator overnight or eat immediately. It will taste better if it’s allowed to sit overnight, but it will still be delicious if you eat it right away!