I have a confession. I am, and have always been, a broccoli lover.
I know, strange, right? Kids across the country turn their nose up at these tiny trees, and I, an anomaly of my kind, devoured it. My favorite way to eat it is always fresh, raw, cold, and covered with ranch.
My second favorite way? This family recipe. Though not as popular or as legendary as my dad's baked beans, my mom's broccoli salad was always a favorite at family cookouts.
I expanded upon it by adding a bit more ingredients and reducing the sugar by more than half. What results is an almost-paleo side dish that can double as a main dish if you're into broccoli (I am).
Sadly it's not enough to turn the husband into a broccoli-lover. Oh well. We have the rest of our lives for me to teach him the ways of the "green foods."
Broccoli Picnic Salad
- 2 heads broccoli, cut into bite-size pieces
- 5 slices bacon, diced
- 1/2 medium red onion, diced
- 1/2 cup shredded carrot
- 1/4 cup silvered almonds
- 1/4 cup golden raisins
- 1 cup mayo
- 2 tbs sugar (or sweetener of choice, as much or as little as you think you need)
- 1 tbs red wine vinegar
-In a separate bowl, mix together the mayo, sugar, and red wine vinegar. Taste, and add more or less vinegar and sugar to taste. You can also add a bit of salt and pepper.
-Toss the rest of the ingredients with the dressing, and put in the fridge for 30 minutes. Serve cold.
*This will keep for a few days, but be sure to mix it up regularly, otherwise it'll get watery.