2 bunches broccoli (2 1/2 lbs.)
10 thin slices bacon
1 lg. red onion
1/3 c. dark raisins
1 c. mayonnaise
1/2 c. sugar
2 tbsp. cider vinegar
1/2 tsp. black pepper
1/2 c. toasted sunflower seeds (optional)

Cut broccoli florets into smaller then bite size pieces. Cut off the tough outer layer of the stalks and chop the tender part into small pieces. You will need approximately 8 cups of broccoli. (This can be done the day before and stored in a zip lock bag).

In a small skillet, saute the bacon until crisp and set aside. Slice the onion, lengthwise, then cut into julienne strips. In large bowl, combine the broccoli, onion strips, raisins and bacon. In a small bowl, whisk together the mayonnaise, sugar, vinegar and pepper. Combine dressing with the vegetables and refrigerate for at least 2 hours before serving, mixing once during this time. Top with the sunflower seeds.