Broccoli Cranberry Salad

6 strips bacon

1 cup mayonnaise

¼ cup white sugar

2 tablespoons red wine vinegar

3 heads broccoli, finely chopped

½ cup chopped red onion

⅓ cup salted sunflower kernels, toasted

¼ cup dried cranberries

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

Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.

Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.