Ingredients:
– **5 cups broccoli florets** (about 2 heads of broccoli)
– **1/2 cup red onion**, finely chopped
– **1/2 cup dried cranberries**
– **1/2 cup sunflower seeds**
– **1/2 cup shredded cheddar cheese** (optional)
– **1/2 cup cooked and crumbled bacon** (optional)
– **1/4 cup sunflower seeds or chopped nuts** (optional)
#### Dressing:
– **1/2 cup plain Greek yogurt** or mayonnaise
– **2 tablespoons apple cider vinegar**
– **1 tablespoon honey**
– **Salt and pepper to taste**
### Instructions:
1. **Prepare the Broccoli**:
– Wash the broccoli and cut it into bite-sized florets. If you prefer a softer texture, blanch the broccoli in boiling water for 1-2 minutes, then immediately transfer it to an ice bath to stop the cooking. Drain well.
2. **Mix Salad Ingredients**:
– In a large bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and any other optional ingredients like cheese, bacon, or nuts.
3. **Make the Dressing**:
– In a small bowl, whisk together the Greek yogurt (or mayonnaise), apple cider vinegar, honey, salt, and pepper until well combined.
4. **Toss the Salad**:
– Pour the dressing over the salad ingredients and toss everything together until the broccoli is well coated.
5. **Chill and Serve**:
– Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. This salad tastes even better after a few hours in the fridge.
6. **Enjoy**:
– Serve chilled as a side dish or a light meal.
This broccoli salad is versatile and can be adjusted to your taste, adding more or less of any ingredient you like!