Broccoli Walnut Salad

Ingredients:
6 slices cooked crumbled bacon
6 cups broccoli florets (about 1 & 1/4 lb)
3/4 cup raisins
1/2 cup chopped walnuts
1/4 cup diced onion
1/4 cup sunflower seeds


Dressing:
1/2 cup plain yogurt (low-fat, non-fat or whole milk)
1/2 cup mayonnaise
1/3 cup granulated sugar
2 Tbsp. orange juice

Utensils:
Wire Whisk
Large spoon
Large skillet
Large mixing bowls
Shallow dish

While the bacon cooks, prep the broccoli. Wash well, pat the tops dry with a paper towel (if you have time to drain well in a colander, this is worth doing).
Place raisins in a shallow dish of hot water, cover and allow to plump.
Cut the broccoli into small bite-sized florets and discard the stalks.
Peel and mince the onion.
Set the crispy cooked bacon on paper towels to remove excess grease. Pat dry, allow to cool. Crumble bacon into small pieces.

In a large bowl, add the dressing ingredients. Use a wire whisk to blend thoroughly, whisking for 2-3 minutes or until a creamy consistency is reached. Toss in the broccoli, stirring until the sauce completely covers all the pieces, you really want to distribute it evenly.  Drain the excess water from the raisins and pat dry. Add the raisins, minced onions, sunflower seeds, walnuts and cooked crumbled bacon, distributing evenly. Use a large spoon to thoroughly combine all the ingredients.

Can be eaten right away but is best if left to sit for 2 - 3 hours, in the refrigerator, letting the dressing soften the broccoli and the flavors meld. Can be served cold or at room temperature at your table or gathering.

Recipe Alternative: You can use slivered almonds instead of chopped walnuts.

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