Broccoli Cranberry Salad
|Broccoli florets||5 Cup (80 tbs), cut into 1/2 inch pieces|
|Red onion||1⁄2 Cup (8 tbs), chopped|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
|Bacon||1 Cup (16 tbs), crumbled|
|Sunflower kernels||1 Cup (16 tbs) (Not Seeds)|
|Raisins||1 Cup (16 tbs) (Dried Cranberries)|
|Mayonnaise||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Red wine vinegar||2 Teaspoon|
1) In a bowl, add first six ingredients and mix together.
2) Separately combine the dressing ingredients and add to first mixture.
3) Place inside refrigerator to chill for overnight.
4) Serve the salad chilled by adding additional dressing on side, if required.