Asian Broccoli Salad with Dried Cranberries, my new favorite broccoli salad!

This one looks as good as it tastes!

It is always fun to visit friends and family and I have just returned from a long weekend with our oldest son and the twins.  While visiting I got to taste this delicious broccoli and cranberry salad and I loved it.  I observed that everyone who tasted it loved it!  In fact, many had seconds.  Lots of crunch and color with a light vinegar based dressing.  The cranberries hit the spot with a bit of chewy sweetness.  So if you are tired of the old standbys give this one a try.  I think it was adapted from www.EatAtHomeCooks.com.

Ingredients for Asian Broccoli Salad with Dried Cranberries:

2 pkg. chicken Ramen noodles
1 C. slivered almonds
1 C. dried cranberries (you could used apricots, cherries, raisins, whatever you like)
1 head of broccoli cut into small bite sized pieces,  peel any tough stems
1/2 red onion diced
1 red bell pepper chopped
1 C. sunflower seeds
1 C. oil
1/2 C. sugar
1/3 C. vinegar
2 pkts. Ramon noodle seasoning

Break the Ramen noodles into small pieces.  Set the seasoning packages aside.  Toast the broken noodles and the almonds in a shallow pan at 350 degrees for 10-15 minutes stirring several times while they are lightly browning.   Set aside to cool.

Whisk together the oil, sugar,  vinegar, and seasoning packets in a small bowl until well combined.  Set aside.

At serving time combine all of the remaining ingredients in a large bowl and pour the dressing over the salad and toss to coat.  Or,  you may prefer to combine the vegetables, noodles, fruit, and seeds and refrigerate without the dressing, then pull it out at serving time to add the dressing.  It works well either way and the salad holds up well if you are lucky enough to have any left for another serving!