It’s simply the best Southern salad in Ivy’s book (and ours, too). Ingredients - 8 oz. bacon - 3/4 cup mayonnaise - 1/4 cup white wine vinegar - 2 Tbsp. granulated sugar - 1 Tbsp. whole-grain mustard - 1/2 tsp. table salt - 1/4 tsp. pepper - 6 cups small broccoli florets (from about 3 large heads) - 1/2 cup chopped red onion (from 1 small) - 1/2 cup (2 oz.) Cheddar cheese - 1 cup dried cranberries - 1/2 cup roasted peanuts Directions 1. Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil. Lay bacon strips on prepared baking sheet. 2. Bake 20-25 minutes or until crispy. 3. Remove cooked bacon from baking sheet and drain on paper towels. Crumble and refrigerate until ready to use. 4. In a large bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper. 5. Add broccoli, onion, cheese, cranberries to dressing.Toss to coat. 6. Salad can be served immediately, but for best results, chill for at least 2 hours before serving. Just before serving, sprink...