Broccoli Salad

• 8 ounces bacon
• Salt
• 5 cups small broccoli florets
• 1 cup mayonnaise
• 1 tablespoon cider vinegar
• 1/3 cup chopped onion
• 1/4 cup sugar
• 3/4 cup raisins
• 1/2 cup sunflower kernels

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
2. Bring a large saucepan of salted water to a boil.
3. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes.
4. Drain well, run under cold water to stop the cooking, and drain again.
5. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins.
6. Add the broccoli and toss the coat with the dressing.
7. Refrigerate for 1 hour.
8. Just before servings, fold in the sunflower kernels and the bacon pieces.
9. Serve immediately.

bacon, salt, broccoli florets, mayonnaise, cider vinegar, onion, sugar, raisins, sunflower kernels

Taken from www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe.html (may not work)