Mushroom Broccoli Salad

4 slices bacon

4 cups broccoli florets

¼ red onion, finely chopped

¼ cup raisins

1 cup chopped cremini mushrooms

¼ cup sunflower seed kernels

1 cup mayonnaise

¼ cup white sugar

3 tablespoons apple cider vinegar

salt and ground black pepper to taste

Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.

Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.

Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.

Pour mayonnaise mixture over vegetables; toss to coat.