SORT of Lola’s Broccoli Salad
It uses quite a bit of bacon, so we actually planned it for the main dish, but remembered we had a piece of Joseph's leftover mustard-glazed salmon. It goes well with pickled eggs, too, these from Amish Wedding Pickled Beet Eggs. (We often make our own, but these are really almost as good, and so easy!)
So let's get at it--it's easy!
1 head of organic broccoli chopped bite size
1/2 to 1 onion
1 C. raisins more or less
1/2 C. dried cranberries (optional)
1 C. organic raw sunflower seeds more or less (other nuts or seeds would be fine, too)
1 pkg. of nitrite and nitrate-free bacon (that's 12 oz., these days)
2 T. organic sugar
1 T. honey (optional)
3/4 cup mayonnaise (I used Mark Sisson's new Primal Kitchen mayo, but sometimes we make our own.)
1 T apple cider vinegar
salt and pepper to taste, or try Pepperman, a mix of various peppers
Cook the bacon so it's crisp, let cool and crumble. Try not to eat too much of it before you make the salad. Yum.
Mix the chopped broccoli florets, onions, raisins, cranberries, sunflower seed and bacon together.
Mix the sugar, honey, vinegar and mayonnaise, blend well and pour over the mixture. Stir till coated.
|A lovely picnic on the back deck kind of meal...|