Broccoli Salad

• 1/3 cup red onion diced
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/2 cup bacon bits
• mayonnaise
• 3 tablespoons cider vinegar
• salt & pepper

Method

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
   
   
2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
   
   
3. In a mixing bowl, combine the mayonnaise, vinegar, onion,and cranberries. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
   
   
4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.