Broccoli Salad

Karen Sokol, from the kitchen of Lilly Pierson, my sister-in-law.

2 bunches fresh broccoli (about 1 pound), cut in small flowerets

1 medium purple onion, finely chopped

1 cup grated cheddar cheese

6 strips bacon, cooked until crisp and crumbled

1/2 cup sunflower seeds or raisins

Dressing:

1 cup mayonnaise

2 Tablespoons red or white wine vinegar

1/2 cup sugar

1/2 tsp. salt

Mix together and chill at least one hour before adding to the salad.

In a large bowl, combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad. Stir gently. Serve the same day.