Broccoli Salad with Dried Cherries and Sun Flower Seeds

I first had this salad back in 1991, at Lotsa Pasta -- a restaurant in San Diego. It was located just down the street when I lived in Pacific Beach, so of course I went there often for incredible Italian food. They also sold fresh homemade pasta sheets in tantalizing flavors, like lemon-basil. Matt and I bought them to make homemade lasagna -- the best I've ever eaten (but let me clarify, that I've never been to Italy.) Lotsa Pasta served this salad on the side of all their dishes. I make this often with my own twist of dried fruit and nuts.  

2 bunches of broccoli flowerets, chopped fine
1 cup dried cherries, (or you can use cranberries, or golden raisins)
½ lb. bacon, fried crisp & crumbled
1/3 cup shelled sun flower seeds toasted, (or you can use chopped pecans or pine nuts)

Dressing:

In a blender process:

1 cup mayonnaise
¼ cup sugar
3 tablespoons cider vinegar
1/4 teaspoon salt

1/8 teaspoon pepper
1 teaspoon grated white onion 

Toss dressing and remaining ingredients just before serving. Season with salt and pepper.

Serves 6.