1 lg. head broccoli, washed, trimmed & dry
1 c. chopped red sweet onion
1/2 c. chopped pecans
1/2 c. raisins
1/2 lb. bacon, fried crisp & crumbled

DRESSING:

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

Use flowerets only, no stems.

In a large bowl, combine broccoli, onion, raisins, pecans and bacon. In a small bowl, combine vinegar, salad dressing, and sugar; mix well. Pour over broccoli mixture and toss gently. Cover and refrigerate overnight. Toss gently the next day when ready to serve.