Honey Mustard Broccoli Salad

Wash your broccoli thoroughly and pat it completely dry. Chop the florets into small, bite-sized pieces. If the pieces are too large, the dressing won’t coat them evenly. In a large mixing bowl, combine the chopped broccoli and the craisins. Pour about three-quarters of the bottle of honey mustard dressing over them. Cover the bowl and refrigerate for at least 30 to 60 minutes. This allows the broccoli to soften slightly and the craisins to plump up by absorbing some of the dressing. Just before you are ready to serve, take the bowl out of the fridge. Add the shredded cheddar cheese, dry roasted peanuts, dry roasted sunflower seeds, and the bacon bits. Give everything a good toss. If the salad looks a little dry (the broccoli tends to soak up the liquid), pour in the remaining dressing from the bottle. Transfer to your serving bowl. Sprinkle a few extra sunflower seeds and a pinch of bacon on top for presentation.

-Katrina Adams, Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.