...a North Dakota Broccoli Salad...

...we went to a tailgating party over the weekend and I signed up to bring a salad...

...this is a throw together sort of salad that a friend in North Dakota often made for potlucks and such...I don't have a 'real' recipe...but I'll tell you what I threw together...and how much...

...of course I gathered my ingredients first...

...then I broke off the broccoli florets...

...enough to fill the bowl I was taking...I put the stalks in the freezer and I'll use them later to make this soup...

...then I always use a big bowl for the tossing part...it's hard to toss everything together in the serving bowl...whisked it all together well...

...then dumped in my bowl of broccoli florets...

...gave them a quick toss to coat them with the dressing...

...a handful of dried cranberries...sometimes I use raisins if I don't have cranberries...

...a handful of vegan bacon bits...Bacos are vegan...but these came from the SDA co-op in NC...

...a handful of raw sunflower seeds...

...and finally some Daiya cheddar cheese...and another toss in the big bowl...

...then I put everything back into the serving bowl and we're ready to go tailgating...

Vegan Broccoli Salad

INGREDIENTS

4 cups broccoli florets
1/2 cup shredded Daiya cheddar cheese
1/4 cup Vegan Bacon Bits - Bacos are vegan
1/4 cup sunflower seeds
1/4 cup dried sweetened cranberries

DRESSING

1/2 cup Vegenaise
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Break up broccoli florets - reserve stems for another use - this soup is a really good use for them because it's blended up anyway...
Combine dressing ingredients in a large bowl. Mix until thoroughly combined.
Add broccoli to dressing and mix well.
Sprinkle on Bacon Bits, sunflower seeds, cranberries, and vegan cheese.
Refrigerate 1 hour.

~Have a lovely day!