Ingredients:

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

Instructions:

  1. Place diced bacon in a cold skillet over medium heat. Fry, stirring occasionally, until the bacon is mahogany-colored and crisp (about 7-10 minutes). Transfer bacon to paper towels using a slotted spoon, reserving 1 tbsp of the bacon fat.
  2. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, pepper, and reserved bacon fat until velvety and emulsified.
  3. In a large mixing bowl, combine the raw broccoli florets, diced red onion, and cubed cheddar cheese.
  4. Pour the dressing over the broccoli mixture and fold gently with a spatula until evenly coated.
  5. Stir in the dried cranberries and the cooled, crispy bacon.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to marry.