Broccoli Salad

So last week I tempted you with promises of a recipe for this enticing salad:

And then, just when you were on the edge of your seats... you didn't hear from me again. Truth is, we've had a few technological set backs here at Cultivating Consciousness... that, plus I'm just now coming out of an I'm-in-over-my-head, there-is-no-way-I-can-get-all-my-work-done-on-time kind of a slump. None of these seem like sufficient enough excuses to have kept you waiting, though. This broccoli salad really is one of my favorites. It comes together in record time and has- for long-standing tradition- been the highlight of any potluck. It even tastes better if you make it ahead of time, win-win! This is the time of year for summer gatherings, and this broccoli salad is one you may want to keep in your recipe repertoire....even for non-broccoli lovers. Its got the perfect combination of sweet and vinegary, and crunch!

Broccoli Salad

3 bunches of broccoli, florets only

1/2 large red onion, roughly chopped

1/2 cup dried cranberries

3/4 cup sunflower seeds, salted

Dressing:

1 cup organic mayonnaise* (or veganaise)

3 T apple cider vinegar

2 T honey or agave nectar

Combine ingredients for dressing, feel free to adjust depending on if you like it sweeter, more vinegary, or more mayonnaise-y. Pour over broccoli salad. Refrigerate for at least 2 hours before serving. 

* There are a lot of mayonnaise imposters out there, please make sure you read the ingredients and only buy a product whose ingredient list sounds like something you could make yourself.  The less ingredients, the better.

This recipe was included in Seasonal Sunday and Real Food Weekly.