06/20/2016 Crunchy Broccoli Salad

Crunchy Broccoli Salad

Recipe Courtesy of Cindy Schumacher

2 heads broccoli (4½ – 5 cups)
¾ cup dried cranberries, divided
½ cup sliced almonds
½ cup toasted and salted sunflower seeds
8 oz. sharp cheddar cheese, shredded

Dressing:
1 cup full fat mayonnaise
1 Tbsp. red wine vinegar
2 – 4 Tbsp. sugar
1 large lemon
½ Tbsp. poppy seeds

Remove stems from broccoli and cut in very small pieces. Set aside.
Fill a bowl with cold water and ice cubes. Bring a pot of water to boiling and add 1 heaping tsp salt.
Put broccoli in boiling water and count to 30. Drain and put in cold water bath until cooled.
Transfer to salad spinner or bowl. Make sure the broccoli is dry.
Add cranberries, almonds, sunflower seeds, and cheddar cheese.
Whisk together mayonnaise, vinegar, sugar, zest of 1 lemon, and 1 Tbsp. lemon juice.
Add salt and pepper to taste with 1 – 2 Tbsp. sugar or lemon (careful not to add too much lemon juice).
Whisk in poppy seeds. Toss and let sit in refrigerator for 15 – 30 minutes. Toss again before serving.