Broccoli Bacon Salad
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Ingredients:
1/4 red onion, very thinly sliced
4 or more slices thinly sliced bacon, like Applegate Naturals
1 bunch broccoli, cut into small florets, about 5 cups
3 Tablespoons raisins or currants
1 Tablespoon mild honey
1 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 Tablespoons olive oil
3 Tablespoons mayonnaise
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
Make the salad:
Place the onions in a bowl and cover with cold water for around 15 minutes to remove the sharp bite of the raw onions.
Cut the bacon slices into one inch pieces. Cook until crispy and drain on paper towels.
Place the broccoli, and onions and raisins in a large bowl. In a small bowl, whisk together the oil, honey, vinegar and Dijon mustard. Mix in the mayonnaise, salt and pepper.
Pour the dressing over the vegetables and toss to combine. Taste for seasoning if you want any more salt and/or pepper. Sprinkle the bacon pieces all over the top just before serving.
Makes 4-6 servings. YUM!
LESSONS Learned:
1. Make extra bacon (I like a healthier no preservative version), because I guarantee that some of it will never make it to the salad.
2. I like to add the crispy bacon right before serving. That way it doesn't get soggy.
3. Get the freshest broccoli with the tightest heads you can find. It will make a difference in the flavor of the salad. Also, I like to cut up the flowerets into small pieces, so each piece is coated with more of the dressing.
4. Use other crunchy veggies or a combination. How about subbing in cauliflower, zucchini or cucumbers?