This is my potluck-sized recipe, where I have worked out the proportions to where I like them. It's essentially a triple-batch of the original, if you want to scale it back for your family.
Donna's Broccoli Salad
14 c. broccoli, cut into bite-sized pieces*
2 c. raisins
2 c. roasted and salted sunflower seed meats
1 c. sweet red onion, diced
1 lb. bacon
2 c. mayonnaise
3/4 c. white sugar
2 T. vinegar
Cut bacon into small pieces. Cook in skillet over medium heat until brown. Drain and set aside.
Combine broccoli, raisins, sunflower seeds, onion & most of the bacon, reserving a few pieces for garnish. Cover & put in refrigerator overnight or several hours before serving. This softens the broccoli and blends the flavors.
In a small bowl, stir together the mayo, sugar & vinegar. (The sugar will not all dissolve.) Two hours before serving, add the dressing to the broccoli mixture. It will be thick at first, but will thin during the 2 hours. Add reserved bacon for garnish just before serving.
*A plastic produce bag full of broccoli crowns is about 14 c. when trimmed. I keep meaning to note the weight, but once again I forgot.
Take the time to cut the broccoli into small pieces. It's kind of tedious, but makes the salad so much more pleasant to eat.
