My Coveted Broccoli Salad Recipe

Apparently this is the most delicious salad on earth because everyone asks me to make it for them. Then they ask me for the recipe and I look at them helplessly because I've made it so many times that I just throw stuff into a bowl without thinking. Well my faithful readers, you are in for a treat because I sat down and figured out what I use for this and I will now share it with you. Don't you feel special?

You will need:
1 good sized head broccoli, cut into florets (the smaller the florets the better)
125 grams (1/4 lb) bacon pieces, fried up and drained
125 grams (1/4 lb) mozzarella, shredded
1/4 cup sunflower seeds
1/3 cup golden raisins (regular ones work too)
1-2 red onions, chopped finely (the ones here are the size of very small eggs, so I use two)
1/2-3/4 cup mayonnaise (start with a half cup and work your way up)
1/4 cup red wine vinegar
1 1/2 tsp sugar (Splenda works well for this too)
1/4 tsp liquid smoke (optional)

Toss the broccoli, bacon, mozzarella, sunflower seeds, raisins and red onion into a bowl and mix everything well.

Whisk together 1/2 cup mayo, vinegar, sugar, and liquid smoke. Taste your dressing and see if it suits your tastes. If not, add a little more mayo/vinegar until you get it how you want it. I find if you use too much dressing it makes the salad soggy, and it's better if it still has a little crunch to it. Pour the dressing over the salad and mix well.

This really tastes best if it's had some time to sit in the fridge for a few hours before you eat it, but I'm usually not that patient.

The picture above has little bits of cauliflower in it, which works well too.