Jana's Corner & One and Done Recipes

I can’t help but hear Dana Carvey sing the Broccoli Song every time I make this salad. This is a great summer salad to bring to a BBQ or simply just for yourself, especially if you love broccoli like I do.

Ingredients for Salad

• 12 oz bag Green Giant broccoli florets (save time by using pre-cut florets)
• 1/2 red onion, finely diced
• 2-3 carrots, shredded (rainbow carrots add a beautiful touch of color)
• 1 handful dried cranberries and/or raisins
• 1 handful sunflower seeds (for crunch)
• 6-8 slices bacon, cooked crispy and chopped

Ingredients for Salad Dressing

• 1/3 cup mayonnaise (add more if you like it creamier)
• 3 tablespoons apple cider vinegar
• 2 squirts (roughly 2 tablespoons) agave nectar
• Sea salt to taste
• Fresh ground pepper

Instructions

1. Prepare Salad:
   • Place the broccoli florets in a large mixing bowl. Cut any larger florets into bite-sized pieces.
   • Add the finely diced red onion and shredded carrots to the bowl.
   • Toss in the dried cranberries and/or raisins.
   • Add the chopped crispy bacon.
   • Add sunflower seeds.
2. Make the Dressing:
   • In a mason jar, combine the mayonnaise, apple cider vinegar, agave nectar, sea salt, and freshly ground pepper.
   • Secure the lid and shake the jar vigorously until the dressing is well mixed. Alternatively, whisk the ingredients together in a bowl until smooth.
3. Combine and Marinate:
   • Pour the dressing over the salad and stir well to coat all the ingredients.
   • Adjust the amount of cranberries/raisins to your liking.
   • Cover and refrigerate for at least a few hours, stirring occasionally. The flavors meld and improve the longer it marinades.
4. Serve:
   Serve chilled. This salad pairs perfectly with BBQ, grilled chicken dishes, or as a standalone meal.

Optional Tips

• For a bit of variety, try adding a tablespoon of poppy seeds to the dressing.
• This salad can be made a day ahead and stored in the refrigerator. Just give it a good stir before serving.