I made this, as a side dish, with burgers. Both the boys liked it, and one said how surprised he was, that he did! I ate it as a main course. I could take or leave the cheese, in it. It didn't add much, to the salad.
Ingredients
Ingredients
Salad
- 2 heads fresh broccoli (~4 and 1/2 - 5 cups)
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup toasted and salted sunflower seeds
- 1 small package (8 ounces) sharp cheddar cheese
Dressing
- 1 cup full-fat mayo
- 1 tablespoon red wine vinegar
- 2 tablespoons sugar
- 1 large lemon
- 1/2 tablespoon poppy seeds
- Remove the stems from the broccoli and cut into very small pieces.
- Bring a pot of water to boiling point. Add in a heaping tablespoon of salt
- Pour the broccoli into the boiling water and count to 30. As soon as you get to 30 drain the broccoli and pour the broccoli into colander and rinse with cold water.
- Make sure the broccoli is 100% dried before tossing it with anything else (especially the dressing).
- Add the cranberries, almonds (toast if desired), sunflower seeds, and sharp cheddar cheese (that has been cut into very small cubes) to the bowl with the broccoli.
- In a bowl, whisk together the mayo, red wine vinegar, sugar, zest of one lemon, and about 1 tablespoon lemon juice.
- Add some salt and pepper, taste, and add more sugar (1-2 more tablespoons) or lemon to personal preference (not too much lemon or the dressing becomes too watery)
- Whisk in the poppy seeds.
- Toss the dressing with the salad and place in the fridge to marinate for 15-30 minutes.
- Toss again
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