The night before you will make the salad, mix together in a medium sized bowl the mayonnaise, vinegar and sugar. Mix well and then refrigerate.

Cut the broccoli crowns into small one inch or smaller pieces and set aside.

Fry the bacon till crispy or microwave on paper towels till crunchy - then crush into small bits. Cut the onion into small pieces as well. Chop your pecans into small bits.

Mix together the broccoli, bacon, raisins, red onion and pecans using your hands. Pour the dressing that you have refrigerated overnight over the top and mix well with a spatula. Place into a sealed container and refrigerate until ready to use. Mix again before serving. Will keep for about a week. Is even better on day two!