Grapes-A-Plenty - Broccoli and Grape Salad

• 4 cups (950 ml) red grapes, separated and washed, leave whole
• 4 cups (950 ml) broccoli florets, bite size
• 1 cup (225 ml) celery diced fine
• 1 bunch green onions, sliced, leaving 3/4 greens on
• 3/4 lb (.3 kg). bacon, fried crisp and crumbled
• 1 cup (225 ml) sunflower seeds
• 2 cups (475 ml) craisins (dried cranberries)
• 2 cups (475 ml) pomegranite seeds (optional when in season)
• 1/2 cup (125 ml) mayonnaise
• 1/2 cup (125 ml) sugar
• 3 tbsp (45 ml) rice wine vinegar

1. Whisk dressing well.
2. Pour over all.
3. Refrigerate overnight.
4. Toss frequently.

red grapes, broccoli florets, celery, green onions, bacon, sunflower seeds, craisins, pomegranite seeds, mayonnaise, sugar, rice wine vinegar

Taken from online-cookbook.com/goto/cook/rpage/0015E8 (may not work)