Broccoli Salad - Spring Salads

This sweet and colorful version of broccoli salad appears on many tables and also in the grocery delis. The addition of raisins and bacon gives it great texture and flavor.

2 bunches broccoli (approximately 2 ¼ pounds)

10 thin slices bacon

1 large red onion, chopped

½ cup dark raisins

1 cup mayonnaise

¼ cup sugar

2 Tablespoons cider vinegar

½ teaspoon black pepper

½ cup toasted sunflower seeds (optional)

Cut broccoli florets into smaller than bite-size pieces. Cut off the tough outer layer of the stalks and chop the tender part into small pieces. You need approximately 8 cups of broccoli (This can be done the day before and stored in a plastic bag).  In a small skillet, sauté the bacon until crisp and set aside. Slice the onion lengthwise, and then cut to julienne strips. In a large bowl; whisk together the mayonnaise, sugar, vinegar and pepper. Combine the dressing with the vegetables and refrigerate at least 2 hours before serving, mixing once during this time. Top with the sunflower seeds.

Taken from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams