Broccoli and Brussel Salad

I have a total weakness for broccoli salad. Even though it’s actually pretty healthy and packed with good ingredients, it somehow feels indulgent. Over the years, I’ve taken bits and pieces from various recipes I’ve tried, tweaking things to make it my own. My unique twist is adding Brussels sprouts to the mix, which gives it even more texture and flavor. It’s the perfect balance of crunchy, savory, and a little bit tangy, and I can never get enough. It's one of my husband's favorites, too.

Ingredients:

• 2 heads of broccoli

• 5-6 brussels sprouts

• 1/3 cup chopped walnuts or sunflower seeds

• 1/3 cup bacon bits

• 1/3 cup dried cranberries

• 2 tbsp. finely diced red onion

• 1 cup mayonnaise (Hellman's preferred)

• 1 tbsp. apple cider vinegar

• 1-2 tbsp. white sugar (to taste)

• 1 tsp Dijon mustard

• 1/4 tsp salt

• 1/2 tsp black pepper

Instructions:

• Start by mixing the mayo, apple cider vinegar, sugar, mustard, salt and pepper together in a small bowl.

• Prepare your broccoli. Start by giving your broccoli a thorough wash as it will remain uncooked. Cut the broccoli into small florets, and chop up the stems.

• Prepare your brussels sprouts. Again, give these a good wash as they will be uncooked. Cut off the root ends of the sprouts, and slice them. Then, give the slices a rough chop.

• To a medium bowl, add your broccoli, brussels, red onion, bacon, walnuts (sunflower seeds) and cranberries. Top everything with your sauce and stir through thoroughly.

• Cover the bowl and place it in the fridge to chill and marinate for at least an hour.

• Give the salad another stir before serving. Enjoy!

Here's what we listened to:

https://open.spotify.com/playlist/3uhEeH1rhkufq5SLuvLOmD?si=LgvOP01ISheetHZHDX8YYg