Broccoli Salad
0.5 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
15 g kroger no sugar dried cranberries
3 tablespoons white vinegar
splenda
90 g kroger olive oil mayonnaise
1 cup sunflower seeds
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.