Crunchy green salad a winner

The crunchiness of the broccoli, sunflower seeds and crisp crumbled bacon make the perfect foil for the mayonnaise-based dressing. I have substituted the soy version of bacon called 'no bacon' and available in most good supermarkets.

Ingredients:

• 1 head of fresh broccoli, cut into bite sized pieces
• ½ cup raisins
• ¼ cup of red onion chopped
• 2 tablespoons of white sugar
• 3 tablespoons of white wine vinegar
• 1 cup of mayonnaise (substitute low fat if you prefer)
• 1 cup of sunflower seeds
• 10 slices of bacon (or no bacon)

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned ('no bacon' requires very little cooking, basically just heating). Crumble and set aside.

In a salad bowl toss together broccoli, raisings and red onions. In a separate bowl whisk together the white sugar, vinegar and mayonnaise. Pout over broccoli mixture and toss to coat. Refrigerate for at least two hours.

Before serving sprinkle with the sunflower seeds and crumbled bacon. Toss and serve.