This salad has been a staple in my home for years. I don't blanch the broccoli - we like it raw.
|sea salt, to taste|
|2 1/2 cups||small fresh broccoli florets|
|1 tablespoon||cider vinegar|
|1/4 cup||chopped onion|
|1/2 cup||craisins or raisins|
|1/4 cup||sunflower kernel|
Cut the bacon into small pieces with kitchen shears and cook over medium heat just until crisp; drain on paper towels.
Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. (skip this step, if desired, and use the broccoli raw)
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and craisins/raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
Revised from Source: foodnetwork.com