Broccoli Salad

Adapted from Modern California Cookbook by the Los Angeles Times and appears in "The Best of Lucks" article by Jennifer Lowe, Los Angeles Times, December 08, 1999

Mix together and refrigerate for at least 2 hours:
1 cup mayonnaise (I used "Light" mayo)
1 teaspoon white wine vinegar
1/4 cup sugar

1 1/2 to 2 pounds raw broccoli florets, cut into bite-size pieces (broccoli crowns are perfect for this)
1/2 cup golden raisins (or regular raisins)
1/2 cup dried cranberries
1 cup salted sunflower seeds
1 small red onion, finely chopped
1 fresh tangerine, peeled and sectioned or can of mandarin oranges, drained (optional)
8 slices bacon, cooked and crumbled

Combine the salad ingredients. Dress with chilled dressing right before serving.

The Food Librarian blog:
Recipe & Photo on the Food Librarian blog (March 9, 2011):