Amy, this post is for you. I am afraid I didn't get a photo of the salad when it was heaped up high and pretty in the bowl. I quickly snapped a photo before it was devoured though, so it will have to to do. I did however, take a couple pics of how I begin.
Using Applewood Smoked Bacon, I set my oven at 425, and lay the bacon out on racks so the grease drips down into the sheet pan. About 15-18 minutes later, your bacon will be perfectly crisp, and your counter tops and stove will still be clean! Big bonus!
1 large bag of broccoli florets, from Sam's Club, cut to bite sized pieces
3/4 cup, or so, of salted sunflower seeds
1 cup of raisins
1 pound bacon, fried or baked to crispness, and crumbled
1 bunch of green onions, thinly sliced
1 cup mayonnaise (I use light with excellent results)
1/2 cup plus 2 T or so, of sugar
3 T of red wine vinegar, or so...
Pinch of salt
Whip this mixture until smooth. Tasting to make sure you like the ratio of sugar and vinegar to mayo. I then usually keep this in fridge til just ready to serve salad.
Assemble all ingredients in large bowl, tossing to distribute ingredients. Just before serving, drizzle dressing onto salad, mix and serve. Don't pour all of dressing on at once. Pour, toss, taste, and store rest of dressing as you may not need it.
This salad is delicious and there is never any left over!!