Prepare broccoli: Wash and drain florets thoroughly. If pieces are large, cut into bite-sized.
Cook bacon: In a medium skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain and cool; reserve 1 tbsp bacon fat.
Make dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt & pepper. If too thick, thin with a teaspoon of water or reserved bacon fat.
Assemble salad: In a large bowl, combine broccoli, cooled bacon crumbles, red onion, raisins, sunflower seeds, and cheese (if using).
Toss with dressing: Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve: Give the salad a quick toss before serving. Adjust seasoning if needed.
Tips & Variations
Make-ahead: Keeps well up to 2 days in the fridge; add seeds and cheese just before serving for extra crunch.
Swap-ins: Use Greek yogurt in place of mayonnaise for a lighter dressing.
Add-ins: Cherry tomatoes, chopped apples, or diced bell pepper for extra color and flavor.
Nutrition (per serving, approximate)
Calories: 220
Fat: 18 g
Carbs: 9 g
Protein: 5 g
ADVERTISEMENT
