Ingredients:

  • 1 lb fresh broccoli florets, cut into tiny, bite-sized pieces
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup roasted sunflower seeds
  • 6 oz thick-cut bacon, cooked until crisp and crumbled
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Fry the bacon in a pan over medium heat until mahogany-colored and crisp. Drain on paper towels and crumble.
  2. Chop the broccoli into very small florets to ensure maximum dressing absorption.
  3. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the mixture is velvety and sugar is dissolved.
  4. In a large mixing bowl, combine the chopped broccoli, diced red onion, dried cranberries, sunflower seeds, and crumbled bacon.
  5. Pour the dressing over the salad components and toss thoroughly until every floret is evenly coated.
  6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to fuse and the broccoli to tenderize.