Broccoli Salad

• 6 cups Fresh Broccoli Florets
• 1/2 pounds Smoky Bacon
• 2 cups Mayonnaise
• 1-1/2 cup Seedless Grapes, Any Color, Halved
• 1 cup Roasted Sunflower Kernels
• 1 cup Shredded Cheddar Cheese
• 1/2 cups Diced Red Onion, Or Any Variety
• 1/4 cups Sugar, Or Sugar Substitute To Taste
• Dash Of Salt

1. Wash, trim and cut broccoli florets into bite sized pieces. Dry well.
2. In the meantime, fry the bacon until crisp. Drain on paper towels and cool. Break into bite sized pieces.
3. Place all ingredients in a LARGE bowl and toss to combine. Cover with a tight fitting lid and refrigerate for at least a couple of hours to let the flavors blend and for the salad to chill.
4. Serve as a side dish or as a light entree.
5. To fancy it up a bit, serve on red or green lettuce leaves.
6. Red or purple seedless grapes are especially pretty in this dish.
7. This is best for the first couple of days, but will keep for at least a week in the fridge. I wouldn't push it much longer than that because of the mayo. It can be a bit persnickety as we all know.
8. Now this may sound like garbage to you, and it did to me at first. My friend had to talk me into trying this because it just didn't sound like it would be good at all, but I'm telling you, this combination of ingredients just WORKS, folks!
9. Enjoy!

fresh broccoli, smoky bacon, mayonnaise, grapes, sunflower, cheddar cheese, red onion, ubc, salt

Taken from tastykitchen.com/recipes/salads/broccoli-salad/ (may not work)