Broccoli Salad

• 1 bag (12 Oz. Size) Broccoli Slaw (containing Shredded Broccoli, Carrots And Red Cabbage)
• 5 heads Chopped Broccoli (florets Only)
• 3 ears Corn, Uncooked, Husks And Silks Removed, Kermels Cut From The Cob
• 1/2 cups Salted Sunflower Seeds
• 1 cup Craisins
• 12 ounces, fluid Bottle Of Raspberry White Balsamic Vinaigrette
• Salt And Pepper

1. Empty bag of broccoli slaw into large mixing bowl. Chop broccoli into small bite size pieces, using only the florets. Mix in the raw corn that has been removed from the ear. Add the salted sunflower seeds and dried cranberries. Pour dressing over salad. Liberally salt and pepper and mix all ingredients by hand. Cover and refrigerate for a minimum of 2 hours. Serve chilled. Serve within 3 days.
2. Note: Recommended types of corn: tri-color or Silver Queen.

broccoli, broccoli, cob, sunflower seeds, craisins, vinaigrette, salt

Taken from tastykitchen.com/recipes/salads/broccoli-salad-24/ (may not work)