Ingredients:

  • 6 cups (540g) fresh broccoli florets, cut into tiny pieces
  • ½ cup (75g) red onion, finely diced
  • ½ cup (60g) sunflower seeds
  • ½ cup (80g) dried cranberries
  • 6 oz (170g) bacon, cooked crisp and crumbled
  • 1 cup (115g) sharp cheddar cheese, cubed small
  • ½ cup (120ml) mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 3 tbsp (40g) granulated sugar
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1.2g) black pepper

Instructions:

  1. Cut the broccoli into very small florets (about the size of a cherry tomato). Combine them in a large bowl with the diced red onion, sunflower seeds, and dried cranberries.
  2. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the sugar has completely dissolved and the mixture is smooth and velvety.
  3. Pour the dressing over the broccoli mixture. Use a spatula to toss the vegetables until they are evenly coated in the cream.
  4. Gently fold in the crumbled bacon and the cubed sharp cheddar until the cheese is evenly distributed but not smashed.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and broccoli to soften slightly.