5 c. broccoli florets, cut into 1/2” pieces
½ red onion, thinly sliced
1 c. shredded sharp cheddar cheese
1 c. crumbled cooked bacon
1 c. sweetened dried cranberries
1 c. shelled sunflower seeds
1 c. mayonnaise
3 Tbsp. sugar
2 Tbsp. red wine vinegar
½ tsp. salt
¼ tsp. freshly ground black pepper
Mix all salad ingredients in a large salad bowl. In a small bowl, beat all dressing ingredients with a wire whisk until blended; spoon over salad, and toss to mix well. Refrigerate 1 hr before serving. Refrigerate leftovers. Serve w/crisp bread sticks. Makes 6 servings.
Received from a cranberry farm in western WI.