The Best Broccoli Salad

 

(From the Kitchen of Highland Lakes MOM, Joanna Teter, as adapted from the recipe posted by www.melskitchencafe.com on Pinterest)

 

Serves 6 to 8

 

Dressing:

¾ cup light or regular mayonnaise

¼ cup granulated sugar

1 tablespoon balsamic vinegar

 

Salad:

1 ½ pounds fresh broccoli, chopped into small bite-sized pieces

1 cup craisins

¾ cup sunflower seeds

1 small shallot or red onion, finely diced (about ¼ cup)

1 cup shredded sharp cheddar cheese

6 slices bacon, cooked and crumbled

 

In a small bowl, whisk together all of the dressing ingredients.  Set aside.

 

In a large bowl, toss the salad ingredients together.  Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce.  Chill in the refrigerator for at least 2 hours before serving.  Right before serving, give the salad another good toss to recombine any dressing that may have settled to the bottom.