Broccoli Salad

8 oz bacon
Salt
5 cups small broccoli florets
1 cup mayo
1 Tbsp cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Cut the bacon into small pieces and cook over medium heat, just until crisp.  Drain on paper towels.  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.  In a mixing bowl, combine the mayo, vinegar, onion, sugar and raisins.  Add the broccoli and toss to coat with the dressing.  Refrigerate for one hour.  Just before serving, fold in the sunflower kernels and the bacon pieces. 

Serves  10