Broccoli Salad

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.