1 lg. head broccoli, use florets only, washed, trimmed, and drained dry
1 c. chopped red sweet onion
1/2 c. white raisins
1/2 c. chopped pecans
1/2 lb. bacon, fried crisp and crumbled

DRESSING:

2 tbsp. red wine vinegar
3/4 c. Hellmann's mayonnaise
1/2 c. sugar

In large bowl combine broccoli florets, onions, raisins, pecans, and bacon.

In small bowl, combine dressing ingredients; mix well. Pour over broccoli mixture. Toss gently; refrigerate covered overnight and toss gently next day when ready to serve.