2 bunches of broccoli
1 med. red onion, diced
1 c. salted sunflower seeds OR cashew nuts
1 lb. of bacon
1 c. golden, seedless raisins

DRESSING:

1 c. mayonnaise
1/2 c. rice vinegar
1 c. sugar
1/2 c. sour cream

Clean and trim broccoli. Dice flowerettes and peel the stems that you use, dicing finely. Dice and cook 1 pound bacon crisp, and drain on paper towels. Make dressing adding the vinegar in small amounts until the dressing is the consistency of thick cream. You may use less or need more vinegar than stated. Refrigerate dressing. When ready to serve, put all salad ingredients in bowl, add dressing and toss to mix, using as much dressing as you prefer.