Broccoli Salad

Directions

1. 1
   Cut broccoli flowerets into smaller than bite size pieces. Cut off the tough outer layer of the stalks and chop the tender part into small pieces.
2. 2
   You will need about 8 cups broccoli. (This can be done the day before and stored in plastic bag.)
3. 3
   In a small skillet, saute the bacon until crisp and set aside.
4. 4
   Slice onion lengthwise, then cut into julienne strips.
5. 5
   In a large bowl, combine the broccoli, onion strips, raisins and bacon.
6. 6
   In a small bowl, whisk together the mayonnaise, sugar, vinegar and pepper. Combine dressing with the veggies and refrigerate for at least 2 hours before serving. Mix once during this time.
7. 7
   Top with sunflower seeds.
8. 8
   Serves 10 to 12.