A delightful twist on the classic broccoli salad, featuring crispy bacon and a tangy dressing.
Wash and chop the broccoli into bite-sized florets.
Use fresh broccoli for the best crunch and flavor.
Dice the red onion finely and slice the mushrooms.
Chop the vegetables uniformly for even mixing.
In a large mixing bowl, combine the broccoli, red onion, sunflower seeds, raisins, and mushrooms.
Toss gently to avoid bruising the vegetables.
In a separate bowl, whisk together the mayonnaise, red wine vinegar, and sugar until smooth.
Adjust the sweetness or tanginess of the dressing to your taste.
Cook the bacon until crispy, then crumble it into small pieces.
Use a paper towel to absorb excess grease from the bacon.
Pour the dressing over the salad and toss well to coat evenly.
Ensure all ingredients are well coated with the dressing.
Sprinkle the crumbled bacon on top just before serving.
Adding the bacon last keeps it crispy.
Serve the salad chilled or at room temperature.
Garnish with extra sunflower seeds for a decorative touch.
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