Broccoli Salad

A simple broccoli salad made with bacon, cranberries, and other simple add-ins!

Broccoli Salad

Ingredients

·        5-6 cups broccoli florets 1 lb, this was about 2 1/2 heads of broccoli for me (450g)

·        1 cup sharp cheddar cheese thicker, not finely shredded (115g)

·        2/3 cup dried cranberries (85g)

·        1/2 cup crumbled bacon (60g)

·        1/2 cup salted sunflower seeds (60g)

·        1/3 cup red onion diced into small pieces (50g)

Dressing

·        3/4 cup mayo I use olive oil mayo (175g)

·        1/4 cup sour cream (70g)

·        1 1/2 Tablespoon white wine vinegar

·        3 Tablespoons sugar (40g)

·        1/4 teaspoon salt

·        1/4 teaspoon pepper

Instructions

1.      Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.

2.      In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

3.      Pour dressing over broccoli combination and toss or stir well.

4.      Serve.  Keep refrigerated if not consuming right away.

Camping Tips for this Salad – to make Salad Prep quicker and easier

1. Prepare your broccoli florets at home and wash in Milton, store in a Ziplock bag.  They will easily last up to 10 days and take up less space in your camping fridge.

2. You can also prepare your chopped up red onion and store in a Ziplock bag.  I have no experienced any bad odours.

3. I have pre-fried my fried bacon pieces and frozen them in a Ziplock bag.

Images from: https://feedingyourfam.com/loaded-broccoli-salad/