Broccoli Salad
Betty Poulin

Drain under cold water and cut into bite size pieces 1 large bunch of broccoli. Add:

1 c. roasted sunflower meats (seeds)
1/2 c. raisins
1 red onion sliced into thin rings

Dressing:

1/2 to 1 c. mayo (depending on the amount of broccoli)
1/4 c. sugar
2 Tbsp. cider vinegar

Toss with dressing and chill for several hours. Just before serving, top with 1/2 lb. bacon, cooked until crisp and crumbled. Goes well with roast beef dinner.