2. In a small bowl whisk mayo, vinegar sugar, salt and pepper. Pour dressing over salad and toss to coat.
3. Cover and refrigerate (at least an hour) until ready to serve.
|I have been making this salad for years and it's my go to salad to bring to cookouts. Everyone loves|
it and if by chance there is any leftover, it's good the next day. There are a lot of different recipes out there for this salad and I've settled on this one because it's not overdressed and is a perfect balance of crunchy, sweet and salty.
2-3 broccoli crowns (about 6 cups), cut into small florets
10 bacon slices, crisp-cooked and crumbled
1/4 cup red onion, finely diced
1/4 cup sunflower seeds
1/3 cup dried cranberries
1/2 cup mayonnaise
2 Tablespoons apple cider vinegar
3 teaspoons sugar
salt and pepper to taste