Broccoli Salad

Cut broccoli flowerets into smaller than bite size pieces. Cut off tough outer layer of the stalks and chop the tender part into small pieces.

You need about 8 cups of broccoli.

In a small skillet, saute the bacon until crisp.

Set aside.

Slice the onion lengthwise, then cut into julienne strips.

In a large bowl, combine the broccoli, onion, raisins and bacon.

In a small bowl, whisk together the mayonnaise, sugar, vinegar and pepper.

Combine the dressing with the vegetables and refrigerate for at least 2 hours before serving, mixing once during this time.

At serving time, stir in the sunflower seeds.