297. BROCCOLI, BACON, and ONION SALAD

5 cups broccoli
3 tablespoons red wine vinegar
8 slices bacon
1 cup chopped red onion
2/3 cup olive oil
½ cup toasted salted sunflower seeds

Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon.

Whisk oil and vinegar in medium bowl to blend. Mix in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.)

Combine broccoli and bacon in large bowl. Toss with enough dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.


courtesy of: Turtle Farm Organic Fruits & Vegetables, 7260 NW 58th Street, Johnston, Iowa 50131