Crafting this salad is as easy as it is rewarding:

1. Begin by washing and chopping the broccoli into bite-sized florets. Mama Lou always said the key to a great salad is in the preparation—taking your time to ensure each piece is just right.

2. Slice the red onion thinly and combine with the broccoli in a large mixing bowl. I remember standing on a stool, watching Mama Lou’s careful knife skills with awe as she showed me how to slice without shedding a single tear.

3. Add the dried cranberries, sunflower seeds, shredded cheddar cheese, and bacon bits to the bowl, tossing gently to mix.

4. In a separate bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined. The dressing should be creamy with a slight tang, reminiscent of the gentle balance Mama Lou always achieved.

5. Pour the dressing over the salad ingredients and toss until everything is evenly coated. Ouma and I would take turns mixing, ensuring every floret was dressed to perfection.

6. Let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully, a trick I learned from years of watching Mama Lou’s patience in the kitchen.