8 slices bacon
1 slice bacon for garnish (optional)
1 medium bunch broccoli
1/2 small red onion
1/2 c. finely chopped celery
1/2 c. raisins (or more)
1 c. mayonnaise
1/4 c. sugar
2 tbsp. red wine vinegar

Cook the bacon (crisply), drain, and crumble into small pieces. Using only the florets and the most tender stem sections of the broccoli, chop the broccoli into very tiny pieces. (The rest of the stems may be saved for soup or discarded.) Peel the red onion, and chop it very finely. In a bowl, combine the broccoli, onion, celery, and raisins.

In a smaller bowl, mix together the remaining ingredients. Pour this dressing over the salad and toss. Cover and refrigerate for at least an hour. Garnish with additional bacon pieces if you like.

Serves 6 to 8.