Crunchy Broccoli Salad
- 8 cups fresh broccoli florets (about 1 pound)
- 1 bunch green onions, thinly sliced
- ½ cup dried cranberries
- 3 tablespoons canola oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons sugar
- ¼ cup sunflower kernels
- 3 bacon strips, cooked and crumbled
In a large bowl, combine broccoli, green onions and cranberries.
In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat.
Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.