6 c broccoli, broken into bite size pieces
1 lb bacon, cooked and crumbled
1 small red onion, finely chopped
2 c shredded mozzerella cheese
1 c sunflower seeds
1 c dried cranberries
Dressing:
3 T apple cider vinegar
3/4 c sugar
1 1/2 c mayonnaise
Toss all salad ingredients together in a large bowl. In a small bowl (I usually use a liquid measuring cup), combine vinegar and sugar. Stir until dissolved, then add mayo. Whisk until smooth, then pour over salad. Toss and serve. This is best eaten the same day it is made. If you save it and refrigerate it, the dressing makes the bacon soggy.
