Name: Broccoli Salad
Prep time: 20 min
Cook time: 8 min
Total time: 58 min
Yield: 8 servings
Ingredients: 6 cup broccoli florets (cut into small bite-size pieces, about 1 1/2 lb); 6 slice bacon (cooked and crumbled); 1 cup shredded sharp cheddar cheese (about 4 oz); ⅓ cup red onion (finely diced); ½ cup dried cranberries; ⅓ cup roasted sunflower seeds (salted); ¾ cup mayonnaise; 2 tablespoon apple cider vinegar; 1 ½ tablespoon sugar (or honey); ¼ teaspoon kosher salt; ¼ teaspoon black pepper

Instructions

Cook the bacon
Cook the bacon:
Cook 6 slices bacon in a skillet over medium heat for 7 to 8 minutes, until crisp. Drain on paper towels and crumble.
Make the dressing
Make the dressing:
In a large bowl, whisk 3/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 1/2 tablespoons sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until the sugar dissolves.
Toss
Toss:
Add 6 cups broccoli florets, the crumbled bacon, 1 cup shredded cheddar, 1/3 cup red onion, 1/2 cup dried cranberries, and 1/3 cup sunflower seeds and toss until evenly coated.
Chill and serve
Chill and serve:
Cover and refrigerate the broccoli salad for at least 30 minutes before serving so the broccoli softens slightly and soaks up the dressing.

Tips

Cut the broccoli into small, bite-size florets so the dressing coats every piece. Dry the broccoli completely after washing, or the dressing will be watery. To keep the bacon and seeds crunchy, stir them in just before serving if you're making it ahead.