Ingredients:

Instructions:

  1. Cook the bacon in a skillet over medium heat until very crisp. Remove, drain excess fat, and crumble once cool. Set aside.
  2. Ensure the broccoli and cauliflower florets are very dry after washing. Dice the red onion finely.
  3. If using untoasted seeds, lightly toast them in the dry skillet used for the bacon over medium-low heat until fragrant (about 3-4 minutes).
  4. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, pepper, and salt until smooth and homogenous. Taste and adjust seasoning.
  5. In the large mixing bowl, combine the prepared broccoli, cauliflower, diced red onion, and toasted sunflower seeds.
  6. Pour about 2/3 of the dressing over the vegetable mixture. Gently fold everything together until the vegetables are evenly coated.
  7. Gently fold in the crumbled bacon and cubed cheddar cheese.
  8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld and the vegetables to slightly tenderize.
  9. Toss lightly once more before serving. Add any remaining dressing if the salad looks too dry.