This broccoli salad is the perfect side dish for your next BBQ. Make it ahead of time so you focus on your grill.
Salad
5 cups broccoli florets, cut into 1/2-inch pieces
1/2 red onion, thinly sliced
1 cup mozzarella cheese, shredded (I prefer sharp cheddar cheese but I was out)
1 cup crumbled cooked bacon
1 cup dried sweetened cranberries
1 cup shelled sunflower seeds
Dressing
1 cup mayonnaise
2 tablespoons granulated sugar
3 tablespoons red wine vinegar
1/8 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Method
In a large salad bowl, mix all salad ingredients.
In a small bowl, beat all dressing ingredients with wire whisk until blended.
Spoon over salad and toss.
Refrigerate for one hour before serving. Leftovers can be refrigerated.