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Tuesday, July 9, 2013

Not Your Usual Side Salad

Using fresh from the garden or market vegetables can get boring if you are always eating the same kind of salad.   Switch it up with a Broccoli Salad.  Dark green vegetables are a good healthy source of fiber and vitamins.   

It doesn’t take much time to make this.  If you have a food processor it will take even less time to chop those fresh veggies.  I even make the bacon in advance by making extra for breakfast and storing the left overs in a Ziploc bag in the fridge for use at a later time.   Plus like any other salad it is very versatile, you can omit or add any ingredients you dislike or like.    

 

Broccoli Salad
¾ pound bacon, cooked and ready to crumble
2 heads broccoli, cut into florets or smaller pieces
½ cup red onion, chopped
½ cup dried cranberries
½ cup toasted walnuts, chopped (or sunflower seeds, or almonds)
1 cup carrot, grated
1 cup frozen peas


 
Dressing
1 cup mayonnaise
1/4 cup honey
3 tbsp. cup apple cider vinegar
Salt and ground black pepper to taste


Directions
Place broccoli, carrot, onion, cranberries, peas, nuts, and bacon in a large bowl.  In a large mason jar combine mayonnaise, honey, and vinegar together.  Shake and pour dressing over broccoli mixture and toss to coat.   Season with salt and black pepper.  Refrigerate for an hour or so.  Store leftovers in refrigerator.

 

Notes/Swaps

        You can replace bacon with pancetta or ham
        Replace cranberries, with other dried fruit such as cherries, blueberries or raisins
        Carrot is optional
        Swap red onion out by using shallot
        Swap out the dressing for whatever you prefer
        Try adding shredded cheese
        Add some fresh diced apple or pear
        Use your favorite kind of nuts or seeds: almonds, pecans, walnuts, sunflower, chia, etc.
 
 
 
 



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