The Best Broccoli Salad

Oh goodness!!!  This salad was absolutely delicious and would go with so many things!  It is also extremely versatile.  Personally, I omitted the raisins but used craisins instead.  I also used honey-roasted sunflower seeds, but you could also use almonds.  And I added some crisp ramen noodles to add even more crunch!  I'm listing the recipe as I found it, but alter it to suit your tastes.  I served this with Hawaiian Haystacks (see 1-17-13), and with many other dishes.  It's great with simple fish or chicken entreees.

THE BEST BROCCOLI SALAD (Serves 6-8)

Dressing:
3/4 cup light or regular mayo
1/4 cup granulated sugar
1 Tbsp Balsamic vinegar

Salad:
1 1/2 pounds fresh broccoli, chopped into bite-sized pieces
1 cup golden raisins (optional)
3/4 cup sunflower seeds
1 small shallot or red onion, finely diced (about 1/4 cup)
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled
Ramen noodles, optional

In a small bowl, whisk together all of the dressing ingredients.  Set aside.

In a large bowl, toss the salad ingredients together.  Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce.  Chill in the refrigerator for at least 2 hours before serving.

Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.