Broccoli Salad

Thanksgiving is right around the corner and I have the perfect side dish for you to bring to the table! Broccoli Salad is one of my favorite sides to make for any time of year, but the main reason I love to make this for Thanksgiving is to switch it up from the baked, creamy, casserole-type dishes that are usual suspects at Thanksgiving dinner. This cold, crunchy salad is full of flavor and has a sweet and savory vibe. You'll need:

- 1 head of broccoli

- 1 small, white onion, diced

- 3-4 strips of bacon

- 1/2 cup of craisins (dried cranberries)

- 1/2 cup of chopped pecans

- 1/2 cup of sunflower seeds

- 1/2 cup of mayo

- 3 tbsp of apple cider vinegar

- 1/4 cup of sugar

Cut the broccoli into small, bite-sized pieces. In a mixing bowl, add the vinegar and sugar and combine (I am a saucy person so in most recipes I double the sauce). Once the sugar is dissolved, combine with the mayo and pour over the broccoli. You'll want the broccoli to be evenly coated in the sauce to soften it since it is a raw dish. Stir in the onions and refrigerate.

If you have a baking rack, I always suggest using that when cooking bacon so it isnt sitting in all the grease. It'll drain off and leave you with perfectly cooked, crisp bacon! Place bacon in a 400 degree oven for about 15 minutes or until golden and crispy. Keep the bacon grease from the pan and reserve for later to make my green bean recipe (coming soon)!

Next, add in the chopped bacon bits, craisins, and nuts and refrigerate until ready to serve. This recipe keeps really well and is actually better as it has time to marinate in the sauce. Enjoy!