The Best Broccoli Salad

• Gluten free

• Meat

  • 3/4 cup Bacon, cooked

• Produce

  • 1 Apple
  • 6 cups Broccoli florets, small
  • 1 cup Carrots
  • 3/4 cup Cherries, dried
  • 3 cups Kale
  • 1 cup Red onion

• Condiments

  • 3 tbsp Honey
  • 1 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Nuts & Seeds

  • 3/4 cup Sunflower seed, kernels

Found on aspicyperspective.com

Ingredients

• 6 cups small broccoli florets
• 3 cups finely chopped kale
• 1 cup chopped red onion
• 1 cup shredded carrots, roughly chopped 
• 1 apple, chopped
• 3/4 cup dried cherries
• 3/4 cup cooked bacon, chopped
• 3/4 cup sunflower seed kernels
• 1 cup mayonnaise (could be low fat)
• 1/4 cup apple cider vinegar
• 3 tablespoons honey
• 1/2-1 teaspoon crushed red pepper
• 1/2 teaspoon salt

Directions

• Chop and prep all the ingredients. In a large bowl add the broccoli florets, chopped kale, red onion, shredded carrots, chopped apple, dried cherries, chopped bacon, and sunflower kernels. In a medium bowl, whisk the mayonnaise, apple cider vinegar, honey, crushed red pepper, and salt, until smooth. Pour the dressing over the salad and toss until thoroughly coated. Then cover and refrigerate until ready to serve. *Can be made up to 3 days ahead.