Summer salad season is here… and here’s another recipe to add to your collection!

From the Kitchens of Amy & JJ

Broccoli Salad
5-6 cups broccoli florets (I like them finely chopped!)
1 cup sharp cheddar cheese (thicker, not finely shredded)
2/3 cup dried cranberries
1/2 cup crumbled bacon
1/2 cup salted sunflower seeds
1/3 cup red onion diced into small pieces

3/4 cup mayo
1/4 cup sour cream
1 1/2 Tablespoon white wine vinegar
3 Tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon pepper

1. Combine broccoli, 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 and stir well.
4. Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

Keep refrigerated if not consuming right away.

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