1/4 C. red onion, finely chopped
1/2 C. raisins
1/2 C. sunflower seeds (dry roasted & salted are best)
8oz. bag sharp cheddar cheese crumbles
1/2 lb. crisply cooked bacon, crumbled
1/2 C. sugar
1 Tbsp. red wine vinegar
2/3 C. mayonnaise
Place first 6 ingredients in a large bowl. In a small mixing bowl, whisk together the last 3 ingredients to make the dressing. Pour over salad ingredients and mix well. Refrigerate 2-4hrs. prior to serving.
Helpful Tip: Utilize the stalks by peeling the tough, fiberous, outer layer of the stalks & cut the remainder into bite-size chunks. You can also use a pouch of real bacon pieces, found with the salad toppings in the grocery store, instead of cooking bacon.
This sweet and savory salad is always a hit. Because I'm not a mayo fan, I usually start out a little light on that and add more if the salad isn't well coated. It's great if you can store this in a container with a lid that seals and that leaves enough room to shake it to recoat with dressing just before serving.
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