📖 Instructions

1. Prepare the broccoli: Cut 1 large head of broccoli into small florets. Blanch the florets in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process and maintain their vibrant green color. Drain well and set aside. (Trust me on this step. It makes all the difference in the final texture!)
2. Cook the bacon: Cook 6 slices of bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces. (Don't throw away that bacon grease! Save it for cooking eggs or roasting vegetables. It adds amazing flavor.)
3. Make the Lemon-Dijon dressing: In a small bowl, whisk together 1/4 cup of fresh lemon juice, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. (Taste and adjust the seasonings as needed. If you prefer a sweeter dressing, add a little more honey. If you like it tangy, add a splash of lemon juice.)
4. Combine the ingredients: In a large bowl, combine the blanched broccoli florets, crumbled bacon, 1/2 cup of dried cranberries, and 1/4 cup of thinly sliced red onion. (If you're not a fan of red onion, you can use chopped green onions instead. It's all about personal preference!)
5. Dress the salad: Pour the Lemon-Dijon dressing over the broccoli mixture and toss gently to coat all the ingredients evenly. (Be careful not to overdress the salad, or it will become soggy. Add just enough dressing to lightly coat the ingredients.)
6. Chill and serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad another gentle toss. Serve chilled and enjoy! (This salad is best served within a few hours of making it, but it can be stored in the refrigerator for up to 2 days. Just be aware that the broccoli may lose some of its crispness over time.)