5 cups broccoli florets
5 cups cauliflowerets
2 cups (8 oz) shredded cheddar cheese
2/3 cup chopped onion
1/2 cup raisins (I like to use golden raisins – they are a little sweeter)
1 cup mayonnaise
1/2 cup sugar
2 T cider or red wine vinegar
6 bacon strips, cooked and crumbled (if you cut the bacon before you cook it, the crumbling is already done)
1/4 cup sunflower seeds
In a large salad bowl, toss broccoli, cauliflower, cheese, onion, and raisins. In a small bowl, combine mayonnaise, sugar, and vinegar. Pour over salad, toss to coat. Cover and refrigerate for 1 hour. Sprinkle with the bacon and sunflower seeds. Yield: 12-16 servings.