Ingredients: -
8 rashes bacon, cooked
2 heads broccoli
1 cup dried cranberries
1/3 cup sunflower seeds
1 cup cheddar cheese
1/3 cup chopped red onion
Dressing: -
1/2 cup mayonnaise
1 lemon zest
1 Tbsp lemon juice
2 Tbsp white wine vinegar
1/4 cup sugar
1 Tbsp Dijon mustard
Salt and fresh ground black pepper
1/8 teaspoon cayenne pepper
METHOD: -
Cook the bacon until crisp. Chop into small pieces.
In a large bowl, whisk all the dressing ingredients together. Taste for seasoning, then adjust.
Chop your broccoli into small florets. Save the stems and chop into bite-size chunks. Rinse broccoli, and then pat or spin dry.
Toss the red onion, broccoli, bacon, cheese, sunflower seeds and cranberries in a large bowl.
Pour two-thirds of the dressing over the broccoli salad and mix well. If the salad seems dry, add a little more of the dressing. Let stand at least 15 minutes before serving or keep refrigerated.