Broccoli Salad

I have made this salad many times and taken it to pot-lucks, dinner with friends, and eaten it at home. It is delicious and a little unusual to have sweet, nutty, cheesy, bacony, and broccoli flavors together. It keeps well for a couple of days in the refrigerator, if it lasts that long.

3 to 4 cups small fresh broccoli florets
1/2 cup shredded swiss cheese
1/2 cup thinly sliced red onions
1/2 cup. sunflower seeds
10 strips of cooked bacon, crumbled or
4 Tablespoons of real bacon bits
2/3 cup raisins

Dressing:
1 cup mayonnaise
1/2 cup sugar or
2 packets Splenda sweetener
2 Tablespoons cider or rice vinegar

Mix together all ingredients in a large bowl. Mix dressing ingredients in a small bowl. Pour over the broccoli mixture, stir well, and chill. Stir just before serving.