In a small bowl, whisk together the mayonnaise, lemon juice, and honey. Season with salt and pepper.
Broccoli Salad
In a large bowl, add the broccoli, bacon, sunflower kernels, dried cranberries, and red onion.
Pour dressing evenly over the broccoli and toss until well coated.
Chill the salad at least 15 minutes to let the flavors marinate together. Toss well before serving.
Notes
Tips
Cheese. Shredded cheddar cheese is a delicious addition. You want the cheese to be thickly shredded, so that it remains sturdy in the salad.
Convenience. If you're in a hurry, you can buy pre-chopped broccoli and pre-cooked bacon. It makes this side dish come together super quickly.
Lighten it up. If you want to make this dish lighter, use Greek yogurt for the dressing and turkey bacon instead of regular.
Bacon in the oven. I love to cook my bacon in the oven. It's by far the easiest method in my opinion and way less messy. Give it a shot if you haven't tried it!
Chop, chop chop. Make sure to chop the broccoli florets into small, evenly sized pieces. They're easier to eat this way and will soak up more of the dressing.
Let marinate. Chill the salad in the refrigerator for at least 15 minutes prior to serving. It enhances the flavor and allows the dressing to soak into the broccoli to soften it up a bit.
Substitutions: Feel free to swap dried cranberries with raisins or 1/4 cup sliced grapes. You can also use slivered almonds or walnuts in place of sunflower kernels. To lighten up the dish, use Greek yogurt in place of mayo and turkey bacon in place of regular bacon.Storage: Store leftovers in an airtight container in the refrigerator up to 5 days.