Broccoli Salad

From Claudia a fellow nurse in the Minneapolis Children's ER Circa 1980s this is a great fun different type of side. If you are not serving soon you can take the mayo/sugar/vinegar mixture separately and toss with the rest of the ingredients when you are ready to serve. AND don't even think about not blanching the broccoli or my mother Janet will come to get you !! Actually it really perks up the color of any vegetable ( or if you are making a veggie dip tray) Note about how to blanch below.

2# broccoli florets (5 C) , blanched , Cut into bite size pieces
1/2 c raisins
1/2 c  sunflower seeds
1/4 c Bermuda onion , chopped
10 strips bacon ,*** cooked crisp and crumbled (I used turkey bacon -Kevin requests real next time)
1 c mayonnaise
2 T sugar
2 T white vinegar

***regarding the bacon--I have been baking it on a bar pan 425 for 20-30 min til crisp--I make the whole package--then lay the bacon on 3 paper towel side by side --roll up the paper towel and wrap in saran or gallon ziploc and pop it into fridge --this way when I need some for a BLT or recipe or for a weekend breakfast I just give it a 10-15 microwave and it perfect.***

Get a pot of water to a rolling boil THEN add your broccoli --stir it then IMMEDIATELY DRAIN

Rinse with cold water and Drain immediately--Ideally I should have done this in a colander otherwise the broccoli gets soggy (starts to cook)

Combine Mayo sugar and vinegar in a large bowl

add other 5 ingredients

chill and serve

Good for 2 days in fridge