Broccoli Salad

Ingredients:
Broccoli
Bacon (optional, can leave out for vegetarians)
Raisins (also optional. If you don't like raisins, try dried cranberries or slivered almonds.)
Sugar
Vinegar (I use white wine vinegar, but plain white vinegar also works)
Onion

This is my version of the classic broccoli-bacon-other stuff salad, created by studying numerous recipes for it and picking out the ideas and ingredients that I liked.

Before you do anything else, cook 4-5 slices of bacon until crisp and set on a paper towel to dry. Drain the bacon grease, but don't clean the pan. Finely chop one onion and cook it in the bacon pan. If you're making a vegetarian version, heat a bit of olive oil in pan to sautee the onion. Let it cool. Meanwhile, wash and cut about two cups of medium broccoli florets. Immerse the broccoli florets in boiling water for exactly one minute. Immediately drain the broccoli, rinse it in cold water, and then stick it in the freezer for about 5 minutes to stop it from cooking any further. While the broccoli is in the freezer, make the dressing. Take the onion pan, and mix in some sugar and white wine vinegar until it has the taste and consistency that you want. Take the broccoli out of the freezer and drain it again, because more water will have come out of it. If you happen to have a salad spinner, you could probably throw it in the salad spinner. Put the broccoli in a large bowl, crumble the bacon over top of it, and add some raisins if using. Pour the onion-dressing mixture over it and mix well. Refrigerate for about an hour before serving to let the flavors mix. If you like really crispy bacon, don't add the crumbled bacon until just before serving.