2 bunches Broccoli (about 2-1/2 pounds)
10 slices Bacon, cooked and drained -- crumbled
1 large Red Onions
3 2/3 cups Raisins
1/2 cup toasted Sunflower Seeds
DRESSING:
1 cup Mayonnaise
1/4 cup Sugar
2 tablespoons Cider Vinegar
1/2 teaspoon Pepper
Cut broccoli tops into small florets; peel and julienne stems into very small pieces. Cut onion lengthwise and julienne fine. In a large bowl, combine broccoli, onion, bacon and raisins. In medium bowl, mix all dressing ingredients; pour over salad. sover and refrigerate at least 2 hours before serving. Sprinkle with sunflower seeds just before serving.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved