LAYERED BROCCOLI, BACON SALAD

I could live on soups & salads. You have probably figured that out today! This salad is not only beautiful, but really good. It’s from the Cabot Creamery. When I have to take a salad to a church event or any type of gathering, this is a great one.

Ingredients

 6 cups chopped broccoli flowerets
 1 small red onion, very thinly sliced
1 1/2 cups (6 ounces) grated  Cheddar cheese
 2/3 cup dried, sweetened cranberries,dried cherries or golden raisins
 1/2 cup plain fat free yogurt
 3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1/4 cup dry roasted, sunflower seeds or chopped nut
 1/2 cup crisp bacon pieces
Directions:

 In a large, glass serving bowl, layer broccoli, onion and cranberries. In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle the yogurt dressing over the layered salad. Layer cheese on top. Cover and refrigerate until ready to serve. Sprinkle with sunflower seeds and bacon pieces just before serving.