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 6-7 cups), cut into small florets (I like to use cauliflower too, along with the broccoli)
10 bacon slices, crisp-cooked and crumbled
1/4 cup red onion, finely diced
1/4 cup sunflower seeds
1/3 cup dried cranberries
3/4 cup mayonnaise
3 Tablespoons apple cider vinegar
4 teaspoons sugar
salt and pepper to taste