BROCCOLI SALAD

INGREDIENTS

• 6 slices bacon
• 1 ½ pounds fresh broccoli, cut into bite-size pieces, 8 cups
• ½ cup finely chopped red onion
• ½ cup dried cranberries
• ½ cup roasted sunflower seeds

FOR THE DRESSING:

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste

INSTRUCTIONS 

• Cook the bacon: Preheat oven to 400° F. Line a rimmed baking sheet with foil and fold the edges of the foil up a bit to contain the bacon grease. Lay bacon slices in a single layer on the foil. Bake in the oven for 12-20 minutes, until bacon is cooked how you like it. Transfer the cooked bacon to a paper-towel lined plate to absorb excess grease. Once cool, chop the bacon.
• In a large bowl, combine the chopped broccoli, red onion, dried cranberries and sunflower seeds.
• In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Add the chopped cooked bacon and stir gently.
• Chill salad in the refrigerator for 1-2 hours before serving.