Broccoli salad and bacon with Cardenal Mendoza mayonnaise

Ingredients:

• 1 broccoli head
• 4 slices of bacon
• 2 carrots
• 1/2 red onion
• A handful of raisins
• A handful of skinless sunflower seeds 

Cardenal Mendoza Mayonnaise:

• 3 tablespoons Mayonnaise  
• 1/2 lemon, juiced
• 1 teaspoon sweet paprika 
• 3 tablespoons Cardenal Mendoza

Method:

Blanch the broccoli for about 3 to 4 minutes, until it is "al dente".

Cut the parts of the trees into small pieces, discarding the stems.

Fry the bacon in a pan, allow to drain and then cut into small squares. 

Peel the carrots and cut into thin slices, followed by fine slicing of the onion. 

For the mayonnaise, combine all ingredients and mix well. ​

​​​​​​Add all ingredients into a salad bowl and stir through the mayonnaise and serve!