Broccoli Salad

Broccoli Salad                                Nancy Harrison

Dressing - must be made the day before:

1 1/2 c Mayo

7 TB Sugar

4TB Red wine vinegar

Mix well and refrigerate in a ziplock or airtight jar

Mix these 4 ingredients and refrigerate ahead of time:

Broccoli crowns, cut or broken into bite sized pieces, about 6 cups

Bacon, cook crisp and crumble, 1 lb.

Purple onion, cut into small pieces, about 1/4 cup

Dried cranberries or raisins, 1 pkg or about 1 1/2 c

To serve, add to the broccoli mix:

Dry roasted, salted sunflower seeds, 1/2 c

Cashews (pieces) 1 c

- toss it all together with the dressing.

Serve as soon as possible so the nuts don't get soggy