1. Cook bacon until crisp and then crumble. Reserve aside 1 tablespoon of bacon fat. 2. Mix sour cream, mayo, apple cider vinegar bacon fat, and Splenda. 3. Toss together the broccoli, cheese, onion, walnuts, bacon, and sunflower seeds. 4. Pour in the dressing and toss to mix. Allow the salad to rest for 10-15 minutes before serving.