Broccoli Salad

Ingredients:

• 4 cups of broccoli florets (about 1 large head of broccoli)
• 1/2 cup red onion, finely chopped
• 1/2 cup dried cranberries or raisins
• 1/2 cup sunflower seeds or sliced almonds
• 1/2 cup bacon bits or crumbled cooked bacon (optional)
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise (I use avocado oil mayo) 
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar or sugar replacement (I use allulose) 
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli: Wash the broccoli and cut it into small, bite-sized florets.
2. Mix the Dressing: In a small bowl, combine the mayonnaise, apple cider vinegar, sweetener, salt, and pepper. Whisk until smooth and well-blended.
3. Combine the Ingredients: In a large bowl, add the broccoli florets, chopped red onion, dried cranberries (or raisins), sunflower seeds (or sliced almonds), bacon bits (if using), and shredded cheddar cheese.
4. Add the Dressing: Pour the dressing over the broccoli mixture and toss to coat evenly.
5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the cheese to blend perfectly with the other ingredients.

This version adds a creamy, cheesy element that complements the crunchiness of the broccoli and other ingredients, making the salad even more satisfying!