Sunshine Broccoli Salad!

We have been making this broccoli salad in our family for years.  Every time I make it to take to a potluck or something, it never fails that I am asked by several people for the recipe.  Now it seems that a lot of the delis and diners in our area are serving a similar broccoli salad and it is always one their most popular menu items.  

 Here is what you need for this salad:

Ingredients:

1 large head of broccoli (about 4 cups when chopped into bite size pieces)

1 cup chopped sweet onion (I used Vidalia)

1 cup raisins or dried cranberries (I like to use the dried cranberries during the holidays especially)

1/2 cup shelled sunflower seeds (can substitute other nuts, walnuts, pecans, cashews)

1 cup shredded sharp cheddar cheese

1 cup mayonaisse

1/4 cup sugar

2 Tbs. white vinegar

dash of salt and black pepper

6-7 slices of bacon, cooked crisp and crumbled

Wash the broccoli and cut off the stems, chop the heads into bite size pieces.  You can chop some of the tender part of the stems to use also.  Discard the rest. Place the chopped broccoli and mixing bowl.  Add the chopped onion, raisins or dried cranberries and sunflower seeds. I add other nuts as well sometimes. as I did in this one.  Walnuts, pecans, almonds or even cashews are good.

Add the shredded cheese.  Mix the mayonaisse, sugar and vinegar in a small bowl until the sugar dissolves.  Add a dash of salt and black pepper and stir.   Pour the dressing over the other ingredients and fold it all together until the ingredients are coated. 

You can then crumble the bacon over the top and serve.  You can make this several hours ahead of time earlier in the day and refrigerate, but don't add the bacon until time to serve so that it stays nice and crisp.

Delicious served with just about any main course!