Broccoli Salad

I like to include a hearty raw salad on our menu each week, prepared ahead, for healthy munching!  This one is my favorite!  I love the tangy crunch and that sweet finish of the cranberries!

Believe it or not, this salad is also wonderful wit raw shredded brussels sprouts!  Just clean them and run them through the food processor!

2 lbs. broccoli florets - broccoli is not a member of the dirty dozen, so sometimes I get it organic, sometimes I grab those washed and ready bags to cut time!
2 tablespoons roasted sunflower seeds or sliced almonds
1/4 cup dried cranberries
1/2 shallot minced
5 slices uncured bacon, cooked and crumbled - if you don't eat bacon you can sub in 1/4 cup feta cheese for the salty flavor
2 tablespoons cup Bragg's Cider Vinegar
2 tablespoons red wine vinegar
1/4 cup mayonnaise or greek yogurt (veganaise or any mayo works)
1 tablespoon raw honey

Add first 5 ingredients into a large bowl or container.  Add last 4 dressing ingredients to a clean jar and shake vigorously to combine or whisk together in a bowl.  Add dressing to broccoli salad mixture and toss well to combine.  Store in the refrigerator in an airtight container for up to 3 days.