- 2 broccoli crowns, cut into small pieces
- 1/2 red onion, diced
- 1 handful sunflower seeds
- dozen died cranberry
- 3 tbsp gluten-free mayonnaise (e.g. Hellmann's)
- 1 tsp salt
Preparation:
- In a medium pot, boil broccoli for 1 minute to remove raw taste. Drain water. Transfer broccoli to a salad bowl to cool.
- Add red onion, mayonnaise and salt to the salad bowl. Mix well with broccoli. Toss sunflower seeds and cranberry over the top of the salad.
- Ready to be served.
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