The Best Broccoli Salad
This fresh, crisp broccoli salad is tossed in a creamy homemade dressing with added crunch from sunflower seeds and sweetness from cranberries.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 8 cups Broccoli florets cut into bite-sized pieces
- ⅓ cup Red onion diced
- ½ cup Dried cranberries
- ¼ cup Sunflower seeds
- ½ cup Bacon bits
- 1 cup Mayonnaise
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Granulated sugar
- Salt and black pepper to taste
Instructions
Instructions
- In a big mixing bowl, combine broccoli florets, diced red onion, dried cranberries, sunflower seeds, and bacon bits. Stir gently to distribute.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until the dressing is smooth and creamy.
- Pour the dressing over the broccoli mixture and toss to evenly coat every bit.
- Transfer the salad to your pressure cooker insert, seal the cooker, and cook for 2 minutes under pressure to keep broccoli crisp-tender.
- Release pressure slowly, then refrigerate for at least 30 minutes. Serve chilled or at room temperature.
Notes
Store leftovers in the fridge for up to 3 days. The salad is best served chilled or at room temperature. Avoid freezing the salad.