Ingredients:

  • 1 large head of broccoli, cut into small florets (approx. 500g / 1.1 lbs)
  • 6 slices bacon, cooked until crisp and crumbled (approx. 85g / 3oz)
  • ½ medium red onion, finely chopped (approx. 75g / 2.6 oz)
  • ½ cup sunflower seeds (approx. 60g / 2.1 oz)
  • ½ cup dried cranberries or raisins (approx. 75g / 2.6 oz)
  • ½ cup mayonnaise (120ml / 4 fl oz)
  • 2 tablespoons apple cider vinegar (30ml / 1 fl oz)
  • 2 tablespoons granulated sugar (25g / 0.9 oz)
  • 1 teaspoon Dijon mustard (5ml / 0.2 fl oz)
  • Salt and freshly ground black pepper to taste

Instructions:

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