Holiday Broccoli Salad

5 cups fresh raw broccoli florets, chopped

1 cup dried cranberries

1 can water chestnuts, drained and finely chopped

1/2 medium red onion, finely diced

7 slices bacon, cooked until crisp and crumbled

1/2 cup salted sunflower seeds

1/3 cup mayonnaise

2/3 cup plain Greek yogurt

2 tablespoons cider vinegar

2 teaspoons sugar

pinch of salt

Combine the mayonnaise, yogurt, vinegar, sugar and salt in a large bowl.  Add the remaining ingredients and toss well.

This salad can be made up to 24 hours in advance.

Belle of the Kitchen