Sunflower and Broccoli Salad

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• 1 tsp salt
• 6 cups of broccoli florets
• 1 Cup cooked soybeans (Edamame)
• ½ Cup crumbled bacon
• ¼ Cup red onion, diced
• 1 Cup carrots, shredded
• 1 Cup low-fat mayonnaise
• 2 Tbsps apple cider vinegar
• ¼ Cup honey
• ½ Cup sunflowers

• Bring a large pot of water to a boil and add the salt. Add the broccoli florets to the boiling water and cook for 1-2 minutes to blanche them. This will set the green color and make the florets tender, but still crunchy
• Drain the broccoli and immediately put in a bowl of ice water to stop the cooking process. Let the broccoli pieces cool and then drain
• Combine the florets, soybeans, bacon, red onion, carrots and sunflowers in a bowl
• In a separate bowl, stir together the mayo, cider vinegar and honey
• Pour the dressing over the broccoli and use a rubber spatula to combine
• Chill and serve