Wash and trim the broccoli into bite-sized florets, yielding about 8 cups. Pat them dry.

Finely chop 1 cup of red onion. Gather raisins/cranberries (1 cup) and sunflower seeds/nuts (1 cup).

In a large mixing bowl, combine mayonnaise (2 cups), white vinegar (4 tbsp), sugar (1/2 cup), salt (1/2 tsp), and black pepper (1/2 tsp). Whisk until the sugar dissolves.

Add the prepared broccoli florets, chopped red onion, raisins/cranberries, and sunflower seeds/nuts to the dressing. Toss gently until all ingredients are evenly coated.

If using bacon for added flavor, cook it until crispy, then crumble or chop it into bits. Sprinkle it over the salad just before serving.

Cover the salad bowl and refrigerate for at least an hour before serving to allow flavors to meld together.

Enjoy this delightful Brenda Gantt's Broccoli Salad as a refreshing side dish alongside your favorite main course or as a standalone salad!