One of my absolute favorite raw salads! I bring this to potlucks and it's gone in minutes. Depending on what's in my garden, I also add some fresh herbs.
- Cook bacon over medium heat just until crisp; drain on paper towels, cool and crumble. Set aside.
- In a mixing bowl, combine the broccoli, mayonnaise, onion, chives and raisins/dates/figs. Refrigerate for at least 1 hour. The longer it can marinate, the better. I like to prepare at least 4 hours ahead of time.
- Add the crumbled bacon and sunflower seeds just before it's time to serve. If you add just before serving, the bacon and sunflower seeds stay nice and crunchy therefore enhancing the overall texture and flavor. Mix well once added.
- Serve cold and enjoy!