Remember the broccoli salad you always had as a kid… it had raisins and bacon… probably out of your mom’s Best of Bridge cookbook? It was really heavy with a sour cream dressing and appeared at every pot luck you went to from 1986-1992. Well, here is an updated version! It has cranberries for sweetness and a little liquid smoke for nostalgia.
INGREDIENTS:
4 cups broccoli florets, chopped into bite sized pieces
1/3 cup red onion, diced
1 apple, cored and chopped
1/2 cup red or green seedless grapes, sliced in half
1/4 cup dried, sweetened cranberries, chopped
1/4 cup sunflower or pumpkin seeds, roasted, salted
DRESSING:
1/3 cup vegan mayo (can use regular, if desired)
1 1/2 tbsp apple cider vinegar
2 tsp maple syrup
1/2 tsp liquid smoke (optional)
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper to taste
METHOD:
- Whisk the dressing ingredients in a small bowl and set aside.
- Prep the broccoli, onion and add to a salad bowl. Add all the chopped components.
- Add dressing. Cover and chill in the fridge to allow flavors to combine.
- Can be kept in the fridge, covered, for up to three days.