3 bunches of broccoli
1 pound of bacon, cooked crisp
3/4 cup of Sunflower Kernels (dry roasted)
3-5 green onions, chopped
2 cups red grapes cut in half
3/4 cup yellow(golden) raisins
1-jar coleslaw dressing (Lighthouse Brand)
about 11-13 ounce jar
Cut the broccoli into bite size pieces. Add bacon chopped up, sunflower kernels, green onions chopped, grapes cut in half and golden raisins. Pour coleslaw dressing over all and let sit for 15 minutes. Serve.
If used as a main dinner or lunch item it will serve 6 (large portions) or 10-12 small portions. I like making this at the end of summer around August through September when the grapes are really sweet and crisp. I also cook my bacon in the oven at 400 degrees for 15 minutes to make it nice and crisp. A good smoky bacon works best for this salad.