Broccoli Salad

BROCCOLI SALAD
1 lbs. broccoli florets (@ 2 ½ heads = 5-6 cups)
1 c. sharp cheddar cheese (thicker not finely shredded)
⅔ c. dried cranberries
½ c. crumbled REAL bacon (not fake bacon bits nasty)
½ c. salted sunflower seeds
⅓ c. red onion, diced small pieces
Dressing
¾ c. mayonnaise 
¼ c. sour cream
1 ½ Tbsp.  white wine vinegar
3 Tbsp. white sugar
¼ tsp. salt
¼ tsp. pepper

Note:  In Belize we use butt bacon, it comes in a (12 oz.) package.  I cut the bacon up into small pieces and then pan fry till done.    I use entire package for this salad.

Instructions

• Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
• Pour dressing over broccoli combination and toss or stir well.
• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.

How to Store Broccoli Salad
Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.