Lemon Poppyseed Broccoli Salad

Directions

1. 1
   Remove the stems from the broccoli and cut into very small pieces. Fill up a bowl with very cold water and a few cupfuls of ice.Bring a pot of water to boiling point.
2. 2
   Add in a heaping tablespoon of salt.
3. 3
   Pour the broccoli into the boiling water and count to 3
4. 4
   As soon as you get to 30 drain the broccoli and pour the broccoli into your prepared ice/water bath.Allow the broccoli to sit in the cold water until completely cooled. Then remove with a slotted spoon to a salad spinner or bowl.Make sure the broccoli is 100% dried before tossing it with anything else (especially the dressing).
5. 5
   Add the cranberries, almonds (toast if desired), sunflower seeds, and sharp cheddar cheese (that has been cut into very small cubes) to the bowl with the broccoli.In a bowl, whisk together the mayo, red wine vinegar, sugar, zest of one lemon, and about 1 tablespoon lemon juice.
6. 6
   Add some salt and pepper, taste, and add more sugar or lemon to personal preference (not too much lemon or the dressing becomes too watery)
7. 7
   Whisk in the poppyseeds.Toss the dressing with the salad and place in the fridge to marinate for 15-30 minutes.Toss again and enjoy!