3 c. water
Salt
2/3 c. quick pearled barley or 1/2 c. regular
1/4 tsp. salt
1 lg. bunch fresh broccoli, cut into flowerettes
1 c. raisins
1/2 c. diced red onion
10 strips bacon, fried crisp, crumbled
1 c. roasted, salted sunflower nuts

DRESSING: Mix 1/4 cup sugar and 2 tablespoons vinegar into 3/4 cup mayonnaise until well blended.

Cook barley in salted water 10 to 12 minutes for quick and 50 minutes for regular. Drain and rinse with cold water to chill.

Combine remaining ingredients and toss with dressing. Stir well. Serve. Yield: 8 to 10 servings.