I don’t know what it is about spring time but as soon as the warm weather hits I start craving broccoli salad.  I go through a phase where I literally eat it at every meal for about 2 weeks.  I’m strange.  I know.  It’s just so yummy!!!!

Sarah

Ingredients:

• 1 head broccoli, stems removed and florets cut into pieces
• 4 slices cooked bacon, crumbled (I used Applegate Farms Sunday Bacon)
• 1/2 cup red onion, chopped
• 1/2 cup raisins
• 3/4 cup mayonnaise (I used Spectrum Brand Organic Mayonnaise)
• 2 tbsp white vinegar
• 1 1/2 tbsp raw honey or coconut nectar
• 1/4 cup roasted no salt added sunflower seed kernels
• sea salt and freshly ground black pepper to taste

Preparation:

1. In a small bowl combine mayo, vinegar, honey, salt and pepper.  Mix well and set aside.
2. In a large bowl combine broccoli, bacon, onion and raisins.  Gently stir in the mayo dressing.
3. Sprinkle with sunflower seeds and serve immediately.

Nutritional Info:

Makes 6-8 servings.

Serving size approximately 1 cup.

Nutrients per serving:  Calories: 173, Cal. from Fat: 77.5, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 17.5g, Fiber: 2g, Sugars: 10.5g, Protein: 4g, Sodium: 174mg, Chol: 2.5mg

Notes:

Leftover salad should be stored in an airtight container in the fridge for up to 2 days.

It’s best to reserve some of the sunflowers seeds for any leftovers.  The sunflower seeds will lose their crunch by the next day.

Summary

Recipe Name

Broccoli Salad

Author Name

Sarah

Published On

2019-02-10

Average Rating

5 Based on 1 Review(s)