Ingredients
- 6 ounces bacon chopped
- 1/4 cup sunflower seeds
- 1 pound broccoli crowns cut into small florets
- 1/2 English cucumber sliced
- 1 1/2 cups red seedless grapes halved
- 1/4 cup red onion finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the chopped bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain and cool. Set aside.
- In a dry skillet, toast the sunflower seeds over medium heat, stirring frequently, until golden brown and aromatic, about 3 minutes. Remove from heat and let cool.
- In a large bowl, combine the broccoli florets, sliced cucumber, halved grapes, chopped red onion, cooked bacon, and toasted sunflower seeds.
- To make the dressing, whisk together the mayonnaise, lemon juice, sugar, salt, and black pepper in a small bowl until smooth.
- Pour the dressing over the salad ingredients and toss until everything is well coated. Serve immediately or chill in the refrigerator before serving.
