Cut the broccoli into small 1/2-inch florets—this size ensures the dressing coats evenly throughout the salad. While you're prepping, cook the bacon in a skillet over medium-high heat until it reaches your desired crispness, about 8-10 minutes. Once cooked, transfer to a paper towel-lined plate to drain and cool slightly, then chop into bite-sized pieces. I like to use Oscar Mayer Naturally Smoked bacon because the extra saltiness adds wonderful depth to the salad.

In a small bowl, whisk together the mayonnaise, sugar, vinegar, and black pepper until completely smooth and well combined. The sugar will dissolve into the dressing, creating a subtly sweet and tangy flavor that balances the salty bacon perfectly. This takes just 1-2 minutes and can be done while the bacon cools.

In a large bowl, combine the cooled broccoli florets, cooked bacon pieces from Step 1, red onion, raisins, and sunflower seeds if using. Pour the dressing from Step 2 over the salad and toss everything together until all the broccoli is evenly coated. I prefer Hellmann's mayonnaise because it creates the creamiest, most luxurious coating on every piece of broccoli.

Cover the salad and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the broccoli to absorb the dressing. The salad actually tastes even better the next day, so don't hesitate to make it ahead. Serve cold straight from the refrigerator.