Broccoli Salad - cooking recipe

Ingredients

2 bunches broccoli
1 tablespoon cooking oil
6 slices bacon
1/2 small red onion, chopped fine
1 cup raisins
Dressing
2 tablespoons apple cider vinegar
1 cup reduced-fat mayonnaise or 1 cup light mayonnaise
1/4 cup sugar
1/8 teaspoon celery seed (optional)

Preparation

Cut off the broccoli heads, and separate into small florets.
Steam in a microwave for four minutes.
Bite a piece.
It should be crispy-tender and bright green.
Nuke for 1 minute at a time for 1 or 2 minutes more if required.
Dump immediately into icy cold water to stop the cooking process.
Remove into a colander and set aside to drain.
Put cooking oil in a skillet.
Chop bacon into tiny cubes and saute on medium heat until crispy.
Drain and spread onto a paper towel to blot more grease (You may fry bacon whole if you wish, drain, cool and then crumble fine).
Make up the dressing.
Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.
If you have a salad strainer, spin broccoli to remove more water.
Place broccoli in a bowl, pour dressing over it and mix lightly.
Refrigerate for 3 hours or more to chill and develop the flavors.
This salad will keep well in the refrigerator for three days.