A vibrant, crunchy broccoli salad with dried cranberries, red onion, and toasted almonds, coated in a creamy, tangy dressing for a fresh, flavorful side dish.
Ingredients
4 cups fresh broccoli florets, 1/2 cup dried cranberries, 1/4 cup finely chopped red onion, 1/2 cup slivered almonds, toasted, 1/2 cup shredded sharp cheddar cheese, 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey or granulated sugar, salt and black pepper to taste
Instructions
1. Wash and trim broccoli, cutting florets into bite-sized pieces. Optional: blanch 1–2 minutes and cool in ice water. 2. Chop red onion; soak in cold water if desired. 3. Toast almonds in a dry skillet until golden. 4. Whisk together mayonnaise, vinegar, and honey/sugar; season with salt and pepper. 5. Combine broccoli, cranberries, onion, and half the almonds in a bowl. 6. Toss with dressing to coat. 7. Fold in cheese and top with remaining almonds. 8. Chill 30 minutes before serving.