You wouldn't think of Wal-Mart as a gourmet food emporium, but one day I decided to visit the deli department and saw an interesting very fresh looking broccoli salad. I bought a half pound and fell in love. I was telling Patty Church about it and she said she thought she had a recipe that was very much like what I described. I tried her recipe and it was FABULOUS! You'll see it below, along with some adjustments I've made to lighten the caloric load (not very much, but every little bit helps!)

West Point Broccoli Salad

2 bunches of broccoli
8 slices of bacon fried and crumbled
1/2 cup raisins
1/4 cup dry roasted sunflower seeds
1/4 cup sliced almonds
1/4 cup chopped onion

Dressing
1 cup Miracle Whip (I substitute Hellman's Lite Mayo)
1/4 cup vinegar
1/4 cup sugar (I use 4 little packets of Splenda)

Cut broccoli into florets and discard stems. Combine broccoli, bacon, raisins, sunflower seeds, almonds and onion.

Combine Miracle Whip, vinegar and sugar and pour over broccoli combination and toss

Refrigerate at least 2 hours and toss again before serving.

Note: I use Hormel's Maple Flavored Bacon. It's our favorite. I throw away the real fatty parts.