Broccoli salad

As a child, I wasn’t a fan of broccoli, or “baby trees,” as Mama called it in hopes of winning me over. Growing up, I realized that it wasn’t so much broccoli that I didn’t like as it was cooked broccoli. This salad using fresh broccoli is one of my dearest favorites. I always make a double batch to send some to Mama because she loves it just as much. This salad stays fresh and delicious for several days in the refrigerator.

4 to 5 cups chopped broccoli

½ cup raisins

½ pound bacon, cooked and crumbled

1 chopped red onion

1 cup sunflower seeds 1 cup mayonnaise

½ cup sugar

½ cup white vinegar

• Chop the broccoli, stalks and all, and place in a large bowl. Add the raisins, bacon, onion, and sunflower seeds.
• In a medium bowl, whisk together the mayonnaise, sugar, and vinegar until the sugar is dissolved to make a dressing. Pour over the broccoli mixture.
• Stir to coat well and refrigerate until ready to serve.

6 to 8 servings