Ingredients
Equipment
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble or chop into small pieces.
- While the bacon is cooking, wash, dry, and chop the broccoli into small, bite-sized florets. Finely chop the red onion and shred the cheddar cheese.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth and the sugar is fully dissolved.
- In a large mixing bowl, combine the broccoli florets, crumbled bacon, chopped red onion, shredded cheddar, sunflower seeds, and raisins.
- Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated. Cover and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.
Notes
Chill Time is Key: Don't skip refrigerating the salad before serving. It makes a huge difference in flavor and texture!
Dry Broccoli: Ensure your broccoli is completely dry before mixing to prevent a watery dressing.
Customize It: Feel free to swap raisins for dried cranberries or sunflower seeds for toasted pecans.
Dry Broccoli: Ensure your broccoli is completely dry before mixing to prevent a watery dressing.
Customize It: Feel free to swap raisins for dried cranberries or sunflower seeds for toasted pecans.
