Crunchy Broccoli Salad
8 cups fresh broccoli florets
1 bunch green onions, thinly sliced
½ cup dried cranberries
3 T. OLIVE MILL Olive oil, such as Ascalana
3 T. OLIVE MILL White Lemon Balsamic
2 T. sugar
¼ cup sunflower kernels
3 bacon strips, cooked and crumbled
In a large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflower kernels and bacon.
