1 lb. bacon
2 bundles broccoli, cut in floweretts
1/2 c. raisins
1/2 c. sunflower seeds
1 med. red onion, finely chopped
1/2 c. mayonnaise
1/2 c. sugar
2 tbsp. cider vinegar

In a large skillet over medium heat fry bacon until crisp. Drain on a paper towel. Crumble and set aside.

In a large bowl combine broccoli, raisins, sunflower seeds and onion.

In a small bowl stir together the mayonnaise, sugar and vinegar until well blended. Spoon over broccoli mixture. Toss to coat. Sprinkle bacon over salad and toss. Cover and refrigerate 3 hours or overnight.