Fairly common type of salad. Here are a couple recipes. The first one is from Washington Post.
Ingredients
For the salad
5 slices bacon, cut into 1-inch pieces
6 cups (about 12 ounces) broccoli florets, cut into bite-size pieces
3/4 cup (3 ounces) coarsely shredded white cheddar cheese
1/2 small red onion (about 2 ounces), thinly sliced
1/3 cup (a generous 1 ounce) chopped walnuts, plus more for optional garnish
1/4 cup (a generous 1 ounce) raw sunflower seeds
For the dressing
3/4 cup sour cream or plain yogurt
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon fine black pepper, plus more to taste
Instructions
1. Line a plate with a tea towel or paper towel and place it near the stove. In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to the prepared plate. Discard the bacon fat or save it for another use.
2. In a large bowl, toss together half of the bacon, the broccoli, cheese, onion, walnuts and sunflower seeds until combined.
3. Make the dressing: In a small bowl, whisk together the sour cream or yogurt, mayonnaise, vinegar, honey, onion powder, garlic powder and pepper until well combined.
4. Pour the dressing over the salad and toss to combine. Sprinkle the rest of the bacon on top, with more walnuts, if desired. Let the salad stand at room temperature for 10 minutes before serving.
This second one is from my sister-in-law, should be doubled for a party.
Ingredients
1 or 2 heads broccoli (cut into small pieces)
1/2 cup red onion
1 cup chopped celery
1 pound bacon, fried crisp
1/2 cup sunflower seeds, pecans, or peanuts
1/2 cup dried cranberries or dried cherries (preferably unsweetened)
Dressing
3/4 cup mayonnaise
1/4 cup sugar
2 tbls white vinegar