For me, the ideal salad is one that is simple to prepare and versatile enough to be taken to barbecues, potlucks, picnics, or even served as a side dish for meals eaten at home. This salad’s widespread appeal can be attributed to its harmonious combination of sweet and salty flavors, as well as its crisp texture, which causes it to be consumed in record time. When I make this salad for my family, everyone eats fresh vegetables, which makes me very pleased.
The thought of summer picnics and dinners cooked over an open fire by the pool while enjoying a broccoli salad brings back fond memories. We will be serving fresh baguettes, a variety of cheeses, broccoli salad, macaroni salad, and fresh fruit salad. The wonderful thing about this recipe is that you can modify it to suit your tastes by adding or removing components, depending on how elaborate or simple you want it to be. It is very adaptable.
It is not a problem at all if you need to prepare it the day before you plan to serve it. It is wonderful, and the next day it tastes even better. As a result of how rapidly it is consumed, I always make enough for two servings and pair it with grilled chicken for lunch. When you are going to be serving it at a gathering, you should consider doubling the recipe because people will want more of it.
Ingredients
1 significant floret of broccoli (5-6 cups)
1 thirty-third of a cup of red onion, cut into little pieces
1 and a third cups of dried cranberries
a half a cup of salted and roasted sunflower seeds
Dressing
½ cup mayonnaise
2 tablespoons of vinegar (either white vinegar or apple cider vinegar would do).
1 tablespoon of pure white sugar
The seasonings were freshly ground black pepper and salt.
¼ cup sour cream
Dressing
Mix the mayonnaise, sour cream, vinegar, and sugar in a large basin until everything is well distributed.
Combine everything with a thorough whisking.
Add salt and black pepper to taste. (I like to add a little extra black pepper.)
Salad
Prepare the broccoli by cutting it into pieces that are easily chewed and adding it to the mixing bowl.
Include the dried cranberries, dried red onion, and roasted sunflower seeds in the mix.
Toss everything in the dressing so that it is well distributed.
Place in the refrigerator for at least an hour and up to a full day.