My mom’s version of this salad was a summer-time staple at picnics and potlucks. Unfortunately, it included shredded cheese and store-bought mayo along with the bacon, raisins, and pecans. We get to keep the bacon, which completely drowns out any disappointment about the cheese, right? Right!
Sweet and Salty Broccoli Salad from Well Fed 2
Serves 2-4 | Prep 15 minutes
4 slices sugar-free bacon
1 tablespoon white wine vinegar
1/3 cup Olive Oil Mayo
1 pound fresh broccoli, broken into small florets
1/4 medium red onion, finely diced (about 1/4 cup)
2 tablespoons raisins or dried cranberries
2 tablespoons pecans, chopped
salt and ground black pepper, to taste
1. Cut the bacon crosswise into 1/4-inch wide pieces. Place the chopped bacon in a large, cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan and drain on a paper towel.
2. In a large bowl, whisk the vinegar and mayo until smooth. Add the broccoli, onion, raisins, and pecans. Toss with two wooden spoons to coat. Add the bacon and toss again. Taste, then add salt and pepper as needed.
Have trouble digesting raw broccoli? Blanch broccoli in boiling, salted water for about 3 minutes, then drain and rinse under cold water until cool. Bingo! Friendlier broccoli.
Got leftover broccoli? Ponder your ability to make a hat from the remaining broccoli stalks and crown yourself Queen Cruciferous.
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