Broccoli Salad

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

1. Cut broccoli flowerets into smaller than bite size pieces. Cut off the tough outer layer of the stalks and chop the tender part into small pieces.
2. You will need about 8 cups broccoli. (This can be done the day before and stored in plastic bag.)
3. In a small skillet, saute the bacon until crisp and set aside.
4. Slice onion lengthwise, then cut into julienne strips.
5. In a large bowl, combine the broccoli, onion strips, raisins and bacon.
6. In a small bowl, whisk together the mayonnaise, sugar, vinegar and pepper. Combine dressing with the veggies and refrigerate for at least 2 hours before serving. Mix once during this time.
7. Top with sunflower seeds.
8. Serves 10 to 12.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314163 (may not work)