A delightful twist on the classic broccoli salad, featuring a creamy dressing and a satisfying crunch.
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
Cooking the bacon slowly over medium heat ensures it becomes evenly crispy without burning.
Bring a large pot of salted water to a boil. Add the broccoli and blanch for 3 minutes. Drain and rinse under cold water.
Blanching the broccoli helps retain its bright green color and crisp texture.
In a mixing bowl, whisk together the mayonnaise, cider vinegar, sugar, and onion until smooth.
For a tangier dressing, add a splash of lemon juice.
Combine the broccoli, raisins, and dressing in the bowl. Toss to coat evenly. Refrigerate for 1 hour.
Chilling the salad allows the flavors to meld together beautifully.
Before serving, fold in the sunflower seeds and most of the crumbled bacon. Garnish with the remaining bacon.
Add the sunflower seeds just before serving to keep them crunchy.
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