"I received this recipe at a church dinner. Now, whenever I take it to a dinner, I end up giving it out again and again. Try bringing this to your next potluck supper...I'm sure you'll be busy giving out the recipe, too." –Anita Jordon (From the recipe as it was published on allrecipes.com)
LuAnn adds that one of my daughters was VERY skeptical about this salad when I told her about it; however, after taking a very small, tentative serving (just a bite or two), she surprised herself by discovering that she really liked it! If you're wanting to get as much done ahead of time as you can, cut and combine the vegetables in a covered dish; refrigerate. Whisk together the dressing ingredients and refrigerate, covered, in a second, smaller bowl. Shortly before serving, add the bacon and sunflower seeds to the vegetables, then gently stir in the dressing until the vegetables are well coated.
5 cups fresh chopped broccoli
1/2 cup raisins (I sometimes use Craisins, or even dried cherries)
1/4 cup chopped red onion
2 tablespoons sugar
3 tablespoons vinegar
1 cup mayonnaise (your Miracle Whip will work just as well )
10 bacon strips, cooked and crumbled (I used BacO Bits
1 cup sunflower kernels (I used dry roasted and save a few to sprinkle over the top of the salad)
In a large bowl, combine broccoli, raisins and onion.
In a small bowl, combine sugar, vinegar and mayonnaise.
Pour over broccoli; toss to coat.
Just before serving, sprinkle with bacon and sunflower seeds; toss.