Broccoli salad


2 cups broccoli floret
1/4 cup thinly sliced red onion
1 Tablespoons sunflower seed kernels
2 slices bacon, cooked crisp and crumbled


1/4 cup light mayonnaise
1 teaspoon olive oil
2 Tablespoons cider vinegar
2 Tablespoons granular Splenda


Steam broccoli florets very lightly. Drain well and cool.
Combine with onion, sunflower seeds and bacon.
Shake together mayonnaise , olive oil, vinegar and Splenda.
Pour over salad and mix thoroughly. Cover and refrigerate at least 2 hours.