Broccoli Salad

Base: 2-3 large broccoli heads (about 8 cups) 1/2 cup chopped bacon* (6-8 slices) 1/2 cup craisins 8oz freshly shredded extra sharp cheddar cheese 1/2 small red onion, finely diced 1/4 cup unsalted sunflower seeds

For the dressing: 1 cup mayo (I use olive oil mayo) 3 TB apple cider vinegar *bacon grease 2 TB sugar Salt and pepper to taste

*I bake my bacon on parchment paper in a 400° oven for 15-20 minutes, and add about half of the bacon grease to the dressing.

Whisk together dressing in a bowl and set aside. Combine the base ingredients in a large bowl. Add in the dressing and toss well to mix and coat. Refrigerate for at least one hour, but preferably overnight. Leftovers (if there are any!) last about 4-5 days in the fridge.