Description
Fresh florets and sweet grapes mingle with zesty onion and crunchy seeds, all coated in a creamy, tangy dressing. Chilled to let flavors meld into a crisp, satisfying side that bursts with contrasting textures.
Ingredients
- 2 cups broccoli florets
- 1 cup red grapes halved
- 1/2 cup red onion finely chopped
- 1/2 cup sunflower seeds
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- Salt to taste
- Pepper to taste
Instructions
- Wash the broccoli florets and cut into bite-sized pieces.
- Optional: blanch broccoli in boiling water for 1 minute, then drain and rinse under cold water.
- In a small bowl whisk together mayonnaise, white vinegar, and sugar until smooth.
- In a large mixing bowl combine broccoli, halved grapes, chopped red onion, and sunflower seeds.
- Pour the dressing over the salad ingredients and toss thoroughly to coat.
- Season with salt and pepper to taste.
- Cover and refrigerate the salad for at least 1 hour before serving.
Notes
- Blanching the broccoli softens its bite but keeps it crisp; skip if you prefer raw.
- Substitute Greek yogurt for mayonnaise to lighten the dressing.
- Stir the salad gently to avoid breaking the grapes.
- Allowing the salad to chill helps the flavors meld and improves texture.