2 cups broccoli florets
1 cup mayonnaise
1 tbs cider vinegar
1/3 chopped green onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels or seeds
*In med skillet, cook the bacon over medium heat just until crisp; drain and set on paper towels. When cool enough crumble and set aside.
*Bring large saucepan of salted water to boil. Add the broccoli and blanch until bright green and slightly softened, about 3 mins. Drain well, run under cold water and drain.
*In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
Just before serving fold in the sunflower kernels and all but 2 tablespoons of the bacon. Sprinkle the served bacon over the salad for garnish.
Keep on Cooking!