Preheat the oven to 425 degrees Fahrenheit. Cover a baking sheet with aluminum foil, and place the bacon on top of the aluminum foil on the baking sheet. Once the oven preheats, place the baking sheet with the bacon into the oven for 15 minutes.

• We used Dietz & Watsons Originals Applewood Smoked Uncured Bacon (No Antibiotics. No Added Hormones. Not Preserved. No Nitrates or Nitrites Added Except for Those Naturally Occurring in Sea Salt and Celery Powder. Pork Never Administered Antibiotics or Animal By-Products. Vegetarian Grain-Fed).

Add both bags of the frozen broccoli to a large pot, and add enough water in the pot to cover the broccoli.

• We used Nature’s Promise Organic Broccoli Florets (Excellent Source of Vitamin C. USDA Organic).

Heat the broccoli on high for 10 minutes, stirring occasionally, to thaw it. Don’t overcook if you want to keep the broccoli crunchy. You can sample a piece of broccoli to feel if it is no longer cold.

Once warm, drain the water from the broccoli, and then run cold water on top of the broccoli, in a strainer, to bring down the temperature. Fresh broccoli may also be used as an alternative, if preferred.

Chop the onion into small pieces. This step can occur while the broccoli and bacon are cooking.

Add the cooked broccoli and onion pieces to a large mixing bowl.

Add the sliced almonds, sunflower seeds, and cranberries to the mixing bowl.

• We used the 12 wt oz bag of Mariani Sliced Almonds (No Preservatives. American Heart Association Certified).

• We also used Giant’s brand of Dry Roasted Sunflower Kernels made with Sea Salt 7.25 wt oz container.

• For the cranberries, we used Ocean Spray Craisins Dried Cranberries (Sweetened Dried Cranberries) 5 wt oz bag (50% Less Sugar than the Original Craisins Dried Cranberries. No Artificial Flavors or Preservatives. Excellent Source of Fiber. Gluten-Free. Peanut-Free).

Once the bacon has cooked for 15 minutes, remove the baking sheet from the oven.

Add the cooked bacon to a plate with paper towels to remove excess grease. Chop the bacon into small pieces.

Add the chopped bacon to the mixing bowl.

Add the vinegar to the mixing bowl, then the shredded cheese.

• We used Sargento’s Off the Block Double Cheddar Shredded Natural Sharp & Mild Cheddar Cheeses Traditional Cut (No Added Growth Hormones. No Artificial Flavors. No Antibiotics).

Add the mayonnaise to the mixing bowl, and peppercorns or pepper to taste. Mix all ingredients together.

• We used Giant’s brand of Real Mayonnaise (Made with Cage Free Eggs).

• We also used McCormick’s Peppercorn Medley Grinder 0.85 oz jar (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.

This recipe is tasty both when eating it right after it is first made, and after it is chilled in the refrigerator.