Travel, Cooking and vibes

Broccoli Salad





Spring is finally here and it just makes me want to eat GREEN! Actually, it make me want to grill everything green…and every other color for that matter. I needed to shake it up a bit for dinner this week, but keep it simple because the night-time routine seems to suck up every last-minute. I love cooking, but when it starts to seem more than a chore than a pleasure that tells me it time for a change!

This recipe for broccoli salad is yummy, fast to make, and will keep for a few days. I have some in my lunch bag next to me on the train. Leftovers! Yay!

Start by cooking up some bacon. Next, toast up a handful of slivered or sliced almonds. Do not walk away from them while they are cooking. As soon as they start to turn to a light golden color take them off of they will burn!!! Chop up a couple of big broccoli crowns, a big handful of grapes (I used red to give some color), a few scallions, and celery.

The dressing is also very easy combining mayo (find a natural brand or try making my recipe for No-Fail Homemade Mayonnaise) add a bit of vinegar, (I used apple cider vinegar– but you could also use a red wine vinegar), a bit of raw honey, and my secret weapon seasoning; celery salt. Mix about half of the dressing into the salad to start and then keep adding until you get the coverage you want. I used a little more than half but dressed my hubby’s portion a bit more.

Hope you enjoy! Instructions next page …





Broccoli Salad

Eat it on its own or as a side. This broccoli salad is a crowd pleaser with bacon, almonds, grapes, and a lightly creamy dressing. Dairy Free
Prep Time25 mins

Ingredients

  • 2 heads of broccoli chopped into bite-sized florets
  • 1 1/2 cups of red seedless grapes quartered
  • 1 cup of celery chopped
  • 4 scallions chopped
  • 1/2 cup of toasted slivered almonds
  • 5 slices of nitrate-free bacon cooked and chopped into small pieces
  • 1/2 cup of natural mayonnaise or try making your own
  • 2 Tbsp of raw honey
  • 2 Tbsp of apple cider vinegar
  • 1 tsp of celery salt

Instructions

  • 1Cook bacon to desired crispness.
  • 2Meanwhile, toast almonds in a dry sauté pan for 2-3 minutes on medium heat. Stir constantly until a light brown color.
  • 3In a large mixing bowl, add the broccoli, grapes, celery, scallions, almonds, and bacon.
  • 4In a new mixing bowl, combine the mayonnaise, honey, vinegar, and celery salt.
  • 5Add the desired amount of dressing to the salad, and toss.



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