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1 cup sunflower seeds (optional, I never use them)
8 slices bacon
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Or bake, I usually bake my bacon.
In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.