Oh So Good Broccoli Salad
/A few months ago I made this broccoli salad for a friends wedding reception I was prepping for. My sons fiance was helping, and she had the privilege of enjoying this healthy, nutrient dense broccoli, combined with a sweet crunch of amazing deliciousness. She was hooked. When I cooked her favorite meal for her birthday, when I had their engagement dinner, and as we planned for their upcoming wedding, each time this salad found a prominent place on the menu. My bet is once you give it a try, you will find yourself making it again and again!
Oh So Good Broccoli Salad
INGREDIENTS:
4-5 large bunches of broccoli, cut into small bite size pieces
½ c pecans, roughly chopped
1 ½ c. craisins or raisins (I prefer craisins)
1 pound bacon, fried and crumbled
1 ½ c. cheddar cheese cubed small (omit for a dairy-free option)
Place above ingredients in large bowl and combine.
DRESSING:
1 cup avocado mayo (I use Sir Kensington brand)
3 T. apple cider vinegar or red wine vinegar
½ c. sugar (I substitute with honey, maple syrup, or monk fruit for a healthier processed sugar free option)
DIRECTIONS:
Blend dressing ingredients with blender, food processor or immersion blender. Pour over broccoli salad mixture, and stir until it is evenly coated with dressing. Allow to sit in the fridge for at least 30 minutes and up to 4 hours before serving. The longer it sits, the more flavorful your salad becomes. Store any leftovers in an airtight container for up to 3 days. Enjoy!
