"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
12 slices bacon 2 large heads broccoli florets 1 can water chestnuts 1/2 cup raisins 1 sm. purple onion 1 c. roasted pecan pieces 1 c. Kraft's mayo or salad dressing 3 tbsp. wine vinegar 4 tbsp. sugar 1/2 cup sunflower seeds (optional)
Fry bacon crisp, drain and break into small pieces-set aside. Drain water chestnuts and cut into small pieces. Cut onion into tiny pieces. Mix mayo, vinegar and sugar for dressing. Combine all other ingredients except nuts and bacon. Pour dressing over salad and chill for several hours. Add nuts and bacon when you are ready to serve.
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