Broccoli Salad

This is one of our family's favourites that I'm asked to make whenever there is a party or get-together. A little bit sweet, a little bit crunchy and you eat it feeling you're healthy because who hasn't been told to "eat your broccoli- it's good for you!"?

If your tummy doesn't do well with eating raw broccoli, you can cook the broccoli first. To do this, fill a pot with some water. Add a teaspoon of salt and bring to a boil. If you want bright your broccoli green and crunchy cook it for 1 minute. Add an extra minute cooking time if you'd rather have it more cooked. DO NOT cook your broccoli for more than 2 minutes as it will make it mushy and yucky for making broccoli salad.

I apologize in advance, because I'm a cook who doesn't typically follow measurements. I use what I have and rely on my eye and my taste to guage how much. Here's what you need:

2 large bunches of broccoli
10-12 slices of cooked bacon, crumbled
1/2 minced red onion
1/2 cup of raisins
1/2 cup of sunflower seeds
1 1/2 cup cheddar cheese - cubed into tiny pieces

Dressing
3/4 cup Hellman's mayo
4 tbsp white vinegar
1/2 cup sugar

Stir together - broccoli, onion, bacon, seeds, cheese & raisins.
Mix dressing separately
Add together
Refrigerate for up to 2+ hours