Broccoli Crunch Salad
"The potluck salad that people pretend they don't love and then go back for thirds."
The Game Plan
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Chop the broccoli into small, bite-sized florets. You want pieces you can actually stab with a fork — not tiny crumbs, not tree trunks.
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Cook the bacon until crispy. Let it cool on a paper towel, then crumble it into satisfying little bits.
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Dice the red onion small. Nobody wants a whole ring of raw onion in their bite.
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Whisk together the mayo, apple cider vinegar, and sugar in a small bowl until smooth. Taste it — the dressing should be tangy-sweet with a little richness.
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In a large bowl, combine the broccoli, crumbled bacon, dried cranberries, sunflower seeds (or almonds), and diced onion.
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Pour the dressing over everything and toss until well coated.
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Refrigerate for at least 30 minutes before serving. This is not optional.
