Broccoli Salad

Prepare the Water - In a large pot, bring 2 quarts (8 cups) of water to a boil over high heat. Add 1 teaspoon salt and stir to dissolve. In a medium bowl, add 1 quart (4 cups) of cold water and 4 cups of ice. Set aside.
Cook the Broccoli - Add broccoli florets to the boiling water and cook until bright green and crisp-tender but not too soft, about 1 to 2 minutes.
Chill the Broccoli - Drain the broccoli and immediately transfer to the ice water bath. Cool for about 5 minutes. Drain the broccoli florets in a colander and shake to remove the excess water. Set aside.
Cook the Bacon - Heat a large skillet over medium heat. Once hot, add the bacon slices and cook until crispy, about 3 to 4 minutes on each side. Transfer bacon to a paper towel-lined sheet pan to drain. Once cooled, chop into small pieces. It should yield about ¼ cup.
Assemble the Salad - In a large bowl, add blanched broccoli, chopped bacon, dried cranberries, sunflower seeds, red onion, and cheddar cheese.
Make the Salad Dressing - In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, honey, water, dijon mustard, salt, and black pepper. Season with salt and pepper to taste.
Serve the Salad - Drizzle half of the salad dressing over the broccoli mixture and toss to combine. Season with salt and pepper to taste. Serve the remaining dressing on the side.