🍳 Becky's Kitchen Recipe

Ingredients

• 4 cups fresh broccoli florets (about 2 medium heads)
• 1/2 cup red onion, finely diced
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup bacon bits or 6 strips cooked bacon, crumbled
• 1/3 cup dried cranberries or raisins
• 1/3 cup sunflower seeds
• 3/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp black pepper

Steps

1. If using bacon strips, cook them in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
2. Wash your broccoli heads thoroughly under cold water. Cut the broccoli into small, bite-sized florets — you want them small enough to get a little bit in every forkful.
3. Finely dice the red onion into small pieces. If you find raw onion too sharp, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
4. In a large mixing bowl, make the dressing by whisking together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
5. Add the broccoli florets, diced red onion, shredded cheddar cheese, crumbled bacon, dried cranberries, and sunflower seeds into the bowl with the dressing.
6. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing. Be thorough but gentle so the florets stay intact.
7. Taste the salad and adjust seasoning if needed — add a little more sugar if you prefer it sweeter, or a splash more vinegar for extra tang.
8. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This resting time lets the flavors meld together beautifully.
9. Give the salad a good stir before serving and enjoy cold straight from the fridge.