1/2cupshredded cheddar cheeseI use sharp cheddar, but use what you like
1/3cupraisins
1/4cupchopped red onion rinse in a strainer with hot water for 10 seconds if the onion is too strong
8slicesbacon cooked and crumbled or chopped
1/3cupshelled sunflower seeds you can use roasted with no salt or roasted & salted
* Dressingsee notes
1/2cupmayoHellmann's light is my go-to
2tablespoonssugar
2teaspoonslemon juice
Instructions
In a small bowl, combine mayo, sugar, and lemon juice. Mix dressing well and allow to chill for an hour or so. This allows the lemon juice to dissolve the sugar before combining with the rest of the salad ingredients.
While the dressing chills, combine broccoli, cheese, raisins, onion, bacon, and sunflower seeds in a large bowl. Store in the frig while the dressing finishes chilling.
Pour dressing over salad and toss well to coat. You can serve immediately, but I recommend refrigerating for several hours or overnight to meld flavors and soften the broccoli.
Notes
The dressing ratio for this salad is on the light side because I increased the broccoli from 3 cups to 4 1/2 cups. If you prefer the salad to be a little creamier, make 1.5 times the amount of dressing.
You can make this salad a day ahead.
I usually make 2.5 times the recipe when I serve this salad to a crowd.