Broccoli salad with sunflower seeds and cranberries is the perfect sidekick to your summer cookouts.

By SARA VANDEN BERGE

First things first: This is not my recipe. I borrowed it from Luke Brown’s Cooking in the Midwest website and fell head over heels in love with it.

The Husband and I love broccoli salad and I have a different variation using raisins, but when I saw this one called for cranberries and sunflower seeds, I had to give it a try.

And…oh my yum!

I just made a batch for our Memorial Day staycation.

You should try it too!

Ingredients

1 head of broccoli chopped

1/2 cup shredded cheddar cheese

1 handful sunflower seeds

4 chopped green onions

1 handful dried cranberries

5 pieces crumbled bacon

1 cup of mayonnaise

1/4 cup sugar

2 TBSP white vinegar

HOW TO MAKE IT

Cook bacon and chop into small pieces; cut broccoli into smaller pieces and add to a bowl.

Add cheese, bacon, sunflower seeds, chopped green onions and cranberries to the broccoli.

In a separate bowl mix mayo, sugar, vinegar and add to the broccoli.

Chill for a couple hours before serving and enjoy!