Ingredients
Dressing
- ¾ cup mayonnaise
- 1 ½ Tbsp white wine vinegar (or apple cider vinegar)
- 1 Tbsp granulated sugar
Salad
- 2 heads broccoli, fresh, cut into bite size florets (about 5-6 cups)
- ⅓ cup dried cranberries
- ⅓ cup cashews, roasted and salted
Instructions
- Make the broccoli salad dressing: In a small bowl, combine ¾ cup mayonnaise, 1 ½ tablespoons white wine vinegar (or apple cider vinegar), and 1 tablespoon granulated sugar. Whisk the ingredients together until the mixture is smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, place the fresh broccoli florets (about 5-6 cups), ¼ cup of the dried cranberries, and ¼ cup of the roasted, salted cashews. This ensures even distribution of ingredients throughout the salad.
- Toss the salad: Pour the prepared dressing over the broccoli mixture. Toss everything together thoroughly, making sure the florets are evenly coated with the creamy dressing. Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld and the broccoli to slightly soften. Serve chilled.
Notes
- You can substitute apple cider vinegar if white wine vinegar is not available.
- For added texture, try adding finely chopped red onion or shredded cheddar cheese.
- To make the salad more colorful, include some chopped red bell pepper or carrots.
- If you prefer a nut-free version, omit the cashews or replace with seeds like sunflower or pumpkin seeds.
- Make the salad up to 1 day in advance for best flavor and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
