Broccoli Salad

2 large bunches broccoli (using only the florets)

1 med. onion chopped
1 can water chestnuts, drained, chopped smaller
1 lb. bacon, cooked & crumbled
1 1/2 cups sunflower seeds (salted or unsalted)

Dressing:
1 c. Miracle whip
1/2 c. sugar
2 Tbs. vinegar
Optional: 2 tsp. hot sesame oil for an "Asian" taste.

Mix dressing, then pour over salad. Save bacon and sunflower seeds to mix in last before serving.

From Jacqui Skousen