Broccoli Salad with Cranberries and Cheddar
This quick vibrant and crunchy Broccoli Salad with Cranberries and Cheddar is the perfect make-ahead side dish for potlucks, BBQs and more!
Servings: 8
Ingredients
- 3 cups broccoli florets, cut into small pieces (tough stems removed)
- ½ cup dried sweetened cranberries
- 1 cup sliced almonds (or ½ cup slivered almonds)
- ½ cup diced red onion (about 1 small onion)
- 1 cup shredded carrots (bagged or hand grated)
- 1 cup shredded yellow sharp cheddar cheese (shred your own)
Honey Mustard Dressing
- ¼ cup apple cider vinegar (organic preferred)
- 1 tablespoon dijon mustard such as Grey Poupon Country Dijon
- 2 teaspoon yellow mustard such as French's
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 clove garlic, pressed or finely minced
- salt and pepper, to taste
Instructions
- Prep your broccoli. Cut the florets into bite sized pieces, removing any tough stems. 2. Dice the onions and shred the carrots (if shredding yourself). 3. Add broccoli, diced red onion, carrots, sliced almonds, shredded sharp cheddar, and dried cranberries to a large mixing bowl. 4. In a mason jar or liquid measure, combine the apple cider vinegar, olive oil, yellow mustard, dijon mustard, honey, pressed or minced garlic, and salt and pepper, to taste. Shake or whisk to combine. 5. Pour dressing evenly over salad, and toss to combine. 6. Let sit for at least 30 minutes, and up to overnight in the refrigerator before serving to let the flavors meld. Toss well before serving.