Broccoli Salad... Dawn Barrett....Trisha Yearwood added the bacon

Ingredients

8 ounces bacon (optional)

Salt

5 cups small broccoli florets 

1 cup mayonnaise 

1 tablespoon white vinegar

1/2 red onion sliced into rings

1/4 cup sugar 

3/4 cup craisins 

1/2 cup sunflower kernels 

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
2. ***Dawn does NOT blanch.  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, sugar and raisins. 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.