Ingredients:

  • 1 large head of broccoli (about 2 pounds/900g), cut into small florets
  • 6 slices bacon, cooked until crispy and crumbled (about 3 ounces/85g cooked)
  • ½ red onion, finely diced (about ½ cup/75g)
  • ½ cup (75g) sunflower seeds
  • ½ cup (75g) dried cranberries or raisins
  • 1 cup (240ml) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble. Let it cool slightly.
  2. Wash and thoroughly dry the broccoli florets. Ensure that the florets are cut into bite-sized pieces.
  3. In a large bowl, combine the broccoli florets, crumbled bacon, diced red onion, sunflower seeds, and dried cranberries or raisins.
  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 and gently toss to combine.
  6. For best flavour, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavours to meld together.