Ingredients:
- 6 cups (540g) fresh broccoli florets, cut into small bite-sized pieces
- ½ cup (60g) red onion, finely diced
- 1 cup (115g) sharp cheddar cheese, cubed into ¼ inch pieces
- 6 slices (85g) thick-cut bacon, cooked and crumbled
- ½ cup (60g) dried cranberries
- ½ cup (65g) sunflower seeds
- ½ cup (120ml) mayonnaise
- 3 tbsp (45ml) apple cider vinegar
- 3 tbsp (38g) granulated sugar
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
Instructions:
- Cut the broccoli florets into very small, uniform pieces and finely dice the red onion.
- Fry the bacon over medium heat until the fat is fully rendered and the meat is crisp. Drain on paper towels and crumble into small bits.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the sugar has dissolved and the mixture is smooth.
- Combine the broccoli, onion, cheese, cranberries, and seeds in a large mixing bowl.
- Pour the dressing over the salad ingredients, toss thoroughly to coat, and refrigerate for 2 hours to let the flavors set.