Ingredients:

  • 1 large head of broccoli (approx. 700g), cut into small florets
  • 1/2 medium red onion (approx. 75g), finely chopped
  • 6 slices bacon (approx. 150g), cooked until crispy and crumbled
  • 1/2 cup (approx. 60g) sunflower seeds, shelled
  • 1/2 cup (approx. 80g) dried cranberries (or raisins)
  • 1 cup (approx. 240g) mayonnaise
  • 2 tablespoons (approx. 30ml) apple cider vinegar
  • 2 tablespoons (approx. 30ml) granulated sugar
  • 1 tablespoon (approx. 15ml) Dijon mustard
  • 1/4 teaspoon (approx. 1g) salt
  • 1/4 teaspoon (approx. 1g) black pepper

Instructions:

  1. Fry bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble.
  2. Wash and cut the broccoli into small, bite-sized florets.
  3. In a large bowl, combine the broccoli florets, red onion, crumbled bacon, sunflower seeds, and dried cranberries.
  4. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
  5. Pour the dressing over the salad ingredients and gently toss to coat evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps soften the broccoli slightly.
  7. Serve chilled, and enjoy!