Trim dandelion greens, rinse and cut large leaves into small pieces. Drain well on paper towels.
Cut toast into small cubes. Peel garlic. Finely dice bacon. Heat 2 tablespoons olive oil in a pan and cook the bacon until crispy. Remove bacon from pan and drain on paper towels. Add toast cubes and sunflower seeds to the oil in the pan and fry until golden brown. Press in the garlic.
Drain croutons on paper towels. Peel carrots and slice into thin strips. Mix vinegar with salt, pepper and sugar to taste in a large bowl. Gradually beat in remaining oil.
Rinse mushrooms, trim and cut into slices. Immediately place in the dressing. Add dandelion greens and carrots, mix and arrange on plates. Sprinkle with bacon, sunflower seeds and croutons.