Broccoli Salad
Ingredients
Scale
- 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
- 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.
Find it online: https://www.rapidrecipes.blog/best-broccoli-salad/