Broccoli salad

Name: Broccoli salad
Total time: 600 s
Yield: 10-12 servings
Cuisine: American
Ingredients: 2 heads broccoli, finely chopped; 1 package bacon; 1 (5-6 oz) bag dried cranberries; 1 cup sunflower seeds; 2 lbs fresh strawberries diced; 1 (32 oz) bottle poppy seed dressing; 32 oz shredded Parmesan cheese; Juice of 1 lemon; to taste Salt and black pepper

Bentley Fauth @cook_115452679

Hi 👋

Bentley Fauth @cook_115452679

Hi 👋

Saved

Ingredients

10 minutes

10-12 servings

2 headsbroccoli, finely chopped
1 packagebacon
1(5-6 oz) bag dried cranberries
1 cupsunflower seeds
2 lbsfresh strawberries diced
1 (32 oz)bottle poppy seed dressing
32 ozshredded Parmesan cheese
Juice of 1 lemon
to taste Salt and black pepper

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Steps

10 minutes

1

In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel–lined plate and allow to cool. Once cooled, chop into small pieces.
2

Add the dried cranberries and sunflower seeds to the broccoli and strawberries.
3

Stir in the chopped bacon and shredded Parmesan cheese.
4

Drizzle with poppy seed dressing and fresh lemon juice. Toss thoroughly until all ingredients are evenly coated.
5

Season with salt and freshly ground black pepper to taste.
6

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.