- 5 cups broccoli florets (from about 1 large bunch)
- 8 slices bacon
- 2/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 cup chopped red onion
- 1/2 cup toasted salted sunflower seeds
- Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon. Whisk oil and vinegar in medium bowl to blend. Mix in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.)
- Combine broccoli and bacon in large bowl. Toss with enough dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.