Broccoli Salad

Preheat oven to 350 degrees F (180 degrees C).

Dice the Red Onion (1/2). Remove the stems from the Broccoli (2 heads) and chop the florets into bite-sized pieces.

Place a large skillet over medium heat and cook Bacon (8 oz) until brown and crispy.

Spread Walnut (1/2 cup) evenly on a baking sheet. Place in preheated oven for about 5-8 minutes until fragrant. Keep a close eye on them so they don't burn.

Remove the walnuts from the oven and let cool, then roughly chop and set aside.

Place cooked bacon on a paper towel-lined plate. Let cool and then roughly chop.

In a large bowl, combine bite-sized broccoli florets, bacon, Dried Cranberries (2/3 cup), roasted walnuts, and diced red onion. Toss to combine. Season with Salt (to taste) and Simply Organic® Black Pepper (to taste).

In a large measuring cup or bowl, combine the Buttermilk (1/2 cup), Hellmann's® Real Mayonnaise (1/3 cup), Apple Cider Vinegar (2 Tbsp), Granulated Sugar (1 Tbsp), Salt (to taste), and Simply Organic® Black Pepper (to taste). Whisk to combine. If you want a thicker dressing, add more mayonnaise. Taste to see if the dressing needs more sugar and/or red onion.

Pour over salad and toss to combine. Taste and add Salt (to taste) and Simply Organic® Black Pepper (to taste) if needed.

Place in refrigerator to chill. Serve cold.