~ Bethany Weathersby
SALAD
8 cups broccoli florets, blanched
1 lb. bacon, fried and crumbled
1/2 red onion, chopped
1 c. chopped celery
1 c. dried cranberries
1 c. sliced almonds
1 c. sunflower seeds
DRESSING
1 c. mayonnaise
1/2 c. sugar
2 T. red wine vinegar
Combine salad ingredients in serving bowl. Mix dressing in another bowl, then pour over salad and toss until evenly coated. Chill until serving.
Notes: I combined Debra's broccoli salad recipe, which is good, with another one I found online and came up with a salad of my own.
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