Ingredients:

  • 6 cups (540g) fresh broccoli florets, cut into small, bite-sized pieces
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) carrots, shredded
  • 1/2 cup (60g) dried cranberries
  • 8 oz (225g) thick-cut bacon
  • 1 cup (115g) sharp cheddar cheese, cubed
  • 1/2 cup (65g) sunflower seeds
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60g) sour cream
  • 3 tbsp (45ml) apple cider vinegar
  • 3 tbsp (35g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the small broccoli florets, diced red onion, shredded carrots, and dried cranberries into a large mixing bowl and toss gently to combine.
  2. Place the bacon in a cold skillet and bring to medium heat. Fry until the bacon reaches a mahogany-colored crispness. Drain on paper towels and allow to cool completely before crumbling.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until the sugar has dissolved and the dressing is smooth.
  4. Pour the dressing over the vegetable mixture and fold gently with a spatula until evenly coated.
  5. Fold in the crumbled bacon, cubed cheddar cheese, and sunflower seeds.