YIELD: 6 servings

12 slices stripple or other vegetarian bacon
1 head fresh broccoli chopped, blanched
2 cups red seedless grapes
4 onions, finely diced
1 cup sunflower seeds

Dressing
2 Tbsps. white sugar
1/2 cup mayonnaise
1 Tbsp. white wine (non-alcoholic)

1. Cook stripple and crumple. Set aside.
2. Combine salad ingredients. Prepare dressing by whisking together the sugar, mayonnaise and wine. Pour over the broccoli, grapes, onion, stripple and sunflower seeds. Toss until wellcoated, refrigerate until chilled, then serve.

Recipe by Loma Linda University Photo by California Table Grape Commission