Crunchy Broccoli Salad


  • 8 cups fresh broccoli florets (about 1 pound)
  • 1 bunch green onions, thinly sliced
  • 1/2 cup dried cranberries
  • 3 tablespoons canola oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons sugar
  • 1/4 cup sunflower kernels
  • 3 bacon strips, cooked and crumbled


  1. In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving. Yield: 10 servings.


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