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Best Amish Broccoli Salad

A delightful blend of fresh broccoli florets, crunchy sunflower seeds, and sweet dried cranberries, all brought together by a creamy dressing, making it a perfect addition for family gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups broccoli florets (about 1 large head)
  • 1/2 cup sunflower seeds
  • 1/4 cup dried cranberries
  • 1/2 cup red onion, chopped
  • 1 cup cheddar cheese, shredded
Dressing
  • 1 cup mayonnaise
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Start by washing and drying the broccoli thoroughly. Cut it into small, bite-sized florets and place them in a large mixing bowl.
  2. Chop the red onion finely. Add it to the bowl with the broccoli.
  3. Sprinkle in the sunflower seeds and dried cranberries.
  4. Next, fold in the shredded cheddar cheese.
  5. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
  6. Pour the dressing over the salad mixture and toss everything together gently.
  7. You can serve the salad immediately, or let it chill in the refrigerator for about 30 minutes to enhance the flavors.

Notes

You can substitute Greek yogurt for mayonnaise for a lighter dressing and use pumpkin seeds instead of sunflower seeds for nut allergies. This salad can be prepared a day in advance, ensuring great flavor.