Easy Broccoli Salad & Strawberry Treats for Your Pressure Cooker
Fresh and vibrant broccoli salad prepared using a pressure cooker, enriched with bacon, sunflower kernels, cranberries, and coated with a creamy, tangy dressing that blends all the flavors beautifully.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 cups Broccoli florets bite-size pieces
- 3.5 oz Chopped bacon cooked and crumbled
- 0.5 cup Dry roasted sunflower kernels
- 1 cup Dried cranberries
- 0.5 cup Red onion finely diced
- 1 cup Thick cut shredded sharp cheddar cheese
- 1 cup Mayonnaise
- 2 tablespoon White wine vinegar or apple cider vinegar
- 2 tablespoon Sugar
Instructions
Instructions
- Combine broccoli florets, crumbled bacon, sunflower kernels, dried cranberries, red onion, and shredded cheddar cheese in a big bowl. Toss gently to mix.
- In a separate bowl, whisk together mayo, vinegar, and sugar until smooth.
- Pour the dressing over the broccoli mix and toss until coated evenly. Cover and refrigerate for at least 30 minutes.
- Open the pressure cooker and serve chilled, enjoying the crisp, tangy, and creamy salad.
Notes
Serve this salad chilled to enjoy its full flavor. It lasts up to 3 days in the refrigerator.