Ingredients:

  • 1.5 lbs fresh broccoli florets, cut into small bite-sized pieces
  • 8 oz thick-cut bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, cubed into small pieces
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1/3 cup red onion, finely diced
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Wash and thoroughly dry the broccoli. Chop the florets into small, uniform pieces. Note: Wet broccoli makes for a watery salad
  2. Finely dice the red onion. If the flavor is too strong for you, rinse the diced pieces under cold water and pat them dry.
  3. Fry the bacon in a skillet over medium heat until edges are mahogany colored and crisp. Drain on paper towels and crumble into small bits.
  4. In a small bowl, whisk together the sugar and apple cider vinegar until the sugar mostly dissolves.
  5. Whisk in the mayonnaise, salt, and pepper until the mixture is smooth and velvety.
  6. Combine the broccoli, crumbled bacon, cheddar, cranberries, sunflower seeds, and onion in a large bowl.
  7. Drizzle the dressing over the top and toss gently until every floret is evenly coated.
  8. Chill for 30 minutes in the fridge to let the flavors marry.