Broccoli and Cranberry "Salad"

Raw broccoli and dried cranberries tossed with red onions, sunflower seeds, and a mayo based dressing. Yields approximately 15 servings.

Photo by OlgaLepeshkina/iStock / Getty Images

Photo by OlgaLepeshkina/iStock / Getty Images

Recipe by Don Newsome


5 cups cut and washed raw broccoli florets

1/2 cup sliced raw red onions

1 cup dry roasted sunflower seeds

1 1/8 cup dried cranberries

1 cup mayonnaise (I use Hellman’s Light)

3 Tbsp SPLENDA® sugar blend for baking (I use pure cane sugar)

2 Tbsp red wine vinegar

1 cup shredded fat-free Cheddar cheese (I use 2% milkfat cheddar cheese)

3 slices crisp cooked bacon (optional)


Combine broccoli, onions, sunflower seeds, and dried cranberries in large bowl. Set aside.

In a small bowl, whisk together mayo, sugar, and red wine vinegar.

Add the mayo mix to the broccoli mix and toss.

Sprinkle cheese and bacon on top.

Refrigerate. It’s best if it sits over night or at least for a few hours.