• Start by combining broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate small bowl, whisk together mayo,sour cream, vinegar, sugar, salt, and pepper until the mixture becomes smooth and well-combined.
• Pour the dressing over the broccoli combination and stir or toss well to ensure that all ingredients are well-coated.
• While you can serve the broccoli salad immediately, it's best to refrigerate it for at least an hour to enhance its flavor. Before serving, make sure to give the salad a thorough toss.
• If you're not consuming the salad right away, keep it refrigerated to maintain its freshness.

NOTE

• The recipe for broccoli salad can be made without blanching the broccoli, but if desired, blanch it in boiling water for one minute, then rinse with cold water and dry well before using
• If using bacon, use real bacon strips orpre-cooked/crumbled bacon made with real bacon.
• Sour cream can be substituted with Greek yogurt.White wine vinegar is the preferred choice, but other types of vinegar can be used.

How to Store Broccoli Salad

• The broccoli salad can be stored in the refrigerator for up to 3-4 days in an airtight container. If making in advance, store the salad and dressing separately and toss together at least an hour before serving.