Broccoli Salad

• 2 1/4 lb. broccoli
• 10 slices bacon
• 1 red onion
• 1/3 c. dark raisins
• 1 c. mayonnaise
• 1/4 c. sugar
• 2 Tbsp. cider vinegar
• 1/2 tsp. black pepper
• 1/2 c. sunflower seeds

1. Cut broccoli flowerets into smaller than bite size pieces. Cut off tough outer layer of the stalks and chop the tender part into small pieces.
2. You need about 8 cups of broccoli.
3. In a small skillet, saute the bacon until crisp.
4. Set aside.
5. Slice the onion lengthwise, then cut into julienne strips.
6. In a large bowl, combine the broccoli, onion, raisins and bacon.
7. In a small bowl, whisk together the mayonnaise, sugar, vinegar and pepper.
8. Combine the dressing with the vegetables and refrigerate for at least 2 hours before serving, mixing once during this time.
9. At serving time, stir in the sunflower seeds.

broccoli, bacon, red onion, dark raisins, mayonnaise, sugar, cider vinegar, black pepper, sunflower seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872678 (may not work)