Ingredients:

  • 6 cups (540g) fresh broccoli florets, cut into tiny pieces
  • 6 oz (170g) thick-cut bacon, fried until crisp and crumbled
  • 1/2 cup (50g) red onion, finely diced
  • 1/2 cup (60g) sharp cheddar cheese, cubed into small pieces
  • 1/2 cup (65g) dried cranberries
  • 1/3 cup (45g) sunflower kernels or slivered almonds
  • 1/2 cup (115g) mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 2 tbsp (25g) granulated sugar or honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Fry the bacon in a skillet over medium heat until the fat has rendered and the strips are mahogany-colored and shattering. Drain on paper towels and crumble into small bits.
  2. Dice broccoli florets into pieces no larger than 1/4 inch and finely mince the red onion.
  3. In a small bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  4. Whisk the dressing vigorously until the sugar is completely dissolved and the emulsion is smooth.
  5. In a large mixing bowl, toss the broccoli and red onion with the dressing until evenly coated.
  6. Fold in the crumbled bacon, cubed cheddar cheese, dried cranberries, and sunflower kernels to complete the salad.