Whisk dressing ingredients together in a large mixing bowl. Set aside.
If your broccoli florets are large, cut them into small pieces. Bring a large pot of water to a boil over medium-high heat. Once boiling add salt and throw in your broccoli florets. Blanch for 4-5 minutes until it is crisp-tender broccoli then add to a bowl with ice water for an ice bath. This will keep the broccoli bright green.
Drain broccoli in a colander to remove excess water. You can also dry the broccoli with paper towels as well. If the broccoli is wet the dressing won't absorb as well.
Place the broccoli, onion, sunflower seeds and bacon into the bowl over the broccoli salad dressing and mix together.
Refrigerate for at least one hour before serving. Best if able to refrigerate longer.
Notes
Net Carbs: 6g per servingThis recipe has 5 servings.