Broccoli with Cranberries Salad


5 c. broccoli florets, cut into 1/2” pieces

½ red onion, thinly sliced

1 c. shredded sharp cheddar cheese

1 c. crumbled cooked bacon

1 c. sweetened dried cranberries

1 c. shelled sunflower seeds


1 c. mayonnaise

3 Tbsp. sugar

2 Tbsp. red wine vinegar

½ tsp. salt

¼ tsp. freshly ground black pepper

Mix all salad ingredients in a large salad bowl.  In a small bowl, beat all dressing ingredients with a wire whisk until blended; spoon over salad, and toss to mix well.  Refrigerate 1 hr before serving.  Refrigerate leftovers.  Serve w/crisp bread sticks.  Makes 6 servings.

Received from a cranberry farm in western WI.


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