Broccoli Salad

The dressing in this summer salad is amazing.  Perfect for your next backyard BBQ.  Even better on day 2 and 3 so be sure to make extra for leftovers!

Salad Ingredients (6 servings)

• 4 cups of broccoli crowns
• ¼ cup red onion, diced
• ¼ cup dried cranberries
• ½ cup crumbled bacon (crispy)
• ½ cup coarsely shredded sharp cheddar cheese (more if you like)
• ¼ cup lightly salted sunflower seeds
• Salt and pepper to taste (go light)

Dressing Ingredients

• 3 TBLS vomFASS Extra Virgin Olive Oil (i.e. San Gimignano, Don Carlos)
• 3 TBLS mayo
• 2 TBLS vomFASS Apple Balsam Vinegar
• 2 tsp. Dijon mustard
• 2 tsp. honey

Directions

1. Whisk together all 5 dressing ingredients until smooth and set aside
2. Rinse broccoli and dry very well with towel. You do not want moisture watering down the dressing. Cut the broccoli florets into small equal size pieces.  You want small pieces about ½-inch and remaining tender part of crown ¼-inch pieces.  Discard the woody coarse part of stem.  Place in large bowl.
3. Add the onion, cranberries, cheddar cheese, bacon bits and sunflower seeds
4. Pour dressing over top stir well to evenly coat all the pieces. Salt and pepper to taste.
5. Refrigerate at least 1 hour before serving. Store in refrigerator in an airtight container up to 3-4 days.

Recipe Notes:         If your bacon is not extra crispy, microwave to crisp it up, cool and then crumble.  Try other additions (1/2 cup chopped apples, toasted almonds, raisons, other dried fruit like dried apricots)

Submitted by

Julie Ginsler-vomFASS-Cary