Cut off the thick part of the broccoli stem. Cut the head into small florets.

Boil a pot of water. Stir in salt. Add ice and ice water in a large bowl.

Put the small florets in the boiling water.

Count to 30 and remove the florets. Drain the hot water.

Immediately put the florets into the ice water. Drain the ice water.

Lay the broccoli out on several sheets of paper towels.

Roll out a large amount of paper towels.

Place the florets in the center of the paper towels. Roll the paper towels around the broccoli squeezing out the excess water.

Repeat this process to make sure that the broccoli is dry.

Put the broccoli in a large bowl.

Put it in the refrigerator to chill for about one hour.

Add in the chopped bacon, onion, dried cherries, and cheddar cheese to the bowl.

In a small bowl add the sour cream, mayonnaise, vinegar, and sugar. Whisk to mix.

Pour the dressing over the broccoli salad.

Stir to mix the dressing into the salad.

Return to the refrigerator until it is time to serve.