Ingredients
Equipment
Method
Preparation Steps
- Rinse the fresh broccoli under cool water and chop it into small, bite-sized florets. Set aside in a large mixing bowl.
- Finely dice the red onion, removing any tough outer layers. Stir the onion into the bowl with the broccoli.
- In a small bowl, combine the mozzarella and cheddar cheese. Set aside.
- Heat a skillet over medium-high heat and cook the bacon until crispy. Transfer to a paper towel-lined plate to cool, then crumble.
- In the mixing bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth and creamy.
- Gently fold in the broccoli, crumbled bacon, cheese mixture, and sunflower seeds into the dressing. Toss to coat evenly.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour before serving.
Nutrition
Notes
This salad is best enjoyed fresh, but can keep well in the fridge for up to 3 days. Avoid freezing it as the texture may become unappetizing.