Cook the bacon by cutting it into small pieces and heating it in a skillet over medium heat for 6-8 minutes until crispy.

Blanch the broccoli in boiling salted water for 30 seconds until bright green, then transfer to an ice bath.

Prepare the dressing by mixing mayonnaise, vinegar, onion, sugar, and raisins in a bowl until smooth.

Combine the broccoli with the creamy dressing in a large bowl, mixing gently until fully coated.

Refrigerate the salad for at least 1 hour to meld flavors better.

Before serving, fold in the crispy bacon and sunflower seeds gently to maintain their texture.