Break the fettuccine into 2 inch pieces. Place in boiling water.
Turn the heat to low and cook for 6 minutes, or until pasta is al dente (done, but still a little firm).
When fully cooked, transfer fettuccine to a dish with a slotted spoon or pasta strainer.
Place broccoli in the same water used to cook the fettuccine. Bring the water to a boil, turn down the heat to low, and cook for two minutes.
While the fettuccine and broccoli are cooling, wash and peel the carrots. Either grate them with a grater or shred them in the food processor.
Wash and slice the celery. Peel and chop the red and green onions.
Place the cooled, drained broccoli and the fettuccine in a serving dish. Add the carrot, celery, and red and green onion. Place dish in the refrigerator.
In a small bowl add the mayonnaise, sugar, vinegar, lemon juice, garlic, salt and pepper. Whisk all together until well blended and then place in the refrigerator.
Wash and chop the apple and then add to the salad.
Immediately pour the dressing over the salad. Add the raisins and then toss all ingredients together to coat the pasta and vegetables with the dressing.
Place the salad back in the refrigerator.
OPTIONAL: Cook the bacon and drain on paper towels. When bacon has cooled, and right before serving the salad, crumble the bacon over the top of the salad.
If possible, add ingredients in the order the recipe states. Make sure you add the apple last and pour the dressing immediately on the salad (the dressing contains lemon juice which helps to keep the apple from turning brown). All apples turn brown after cutting or chopping, but lemon juice will help to retain the natural apple color.