1 or 2 heads fresh broccoli
1/2 c. chopped red onion
1 c. chopped celery
1 lb. bacon, fried crisp, drained & crumbled
1/2 c. hulled sunflower seeds
1/2 c. white raisins
1/2 c. pine nuts (if available)

DRESSING:

3/4 c. mayonnaise
1/4 c. sugar
2 tbsp. vinegar

Combine dressing ingredients thoroughly.

Peel stems of broccoli and dice. Separate flowerettes into small pieces. Combine with chopped celery and onion. Add raisins. At this point you may refrigerate, covered, overnight. Toss in crumbled bacon, sunflower seeds and pine nuts. Near serving time toss with dressing. Leftovers may be refrigerated for a day or so. Serves 10 to 12.