Light and Fresh Tossed Broccoli Salad

Posted by Sarah Papachristos on Friday, March 15, 2013

In Gluten Free, Side Dishes, Salads

A light and flavorful way to eat your vegetables! Not just any vegetables though, we are talking about fresh broccoli people. And to some, broccoli is the arch enemy of the vegetable world.

Broccoli-Salad-With-Bacon

Yes I feel strongly about my vegetables and fresh broccoli has never been a favorite of mine. I can only tolerate the intense, fibrous flavor if my florets are drowned in Ranch salad dressing.

Therefore, in order to mend my relationship with fresh broccoli, I tossed it in a sweet and sour dressing and topped it with bacon! 

Light-Broccoli-Salad-Side-Dish

If you are like me and cannot stand the taste of raw broccoli, fear not because this salad will put your taste buds into a state of pure glee. Tangy dressing combined with bacon and Craisins is a match made in heaven.

I am telling you folks, I have fallen in love with this salad because it is light, you can make it ahead of time and it goes with any meal!

Broccoli-Salad-Side-Dish

 

Tossed Broccoli Salad

Ingredients:

2 Heads of broccoli, stems removed, florets cut into pieces

6 Slices of Bacon

1 Tbsp Red Onion, minced

1 Shallot, minced

3/4c. Dried Cranberries

1/2c. Sunflower Seeds

3/4c. Mayonnaise

2 Tbsp White Vinegar

2 Tbsp Apple Cider Vinegar

3 Tbsp Granulated Sugar

Salt and Pepper to taste

Directions:

Cook bacon slices until crisp. Place on paper towels to remove excess grease and chop slices into bite size pieces. Set aside.

Wash broccoli heads and remove stems. Cut florets into small pieces and place in a large bowl. Mince the shallot and red onion. If you prefer to use all red onion instead of a shallot, begin by mincing 1/4 of a whole red onion. 

Toss the red onion, shallot, sunflower seeds, bacon and Craisins with the broccoli florets. (If you are making this salad ahead of time, wait until you are ready to serve to add the sunflower seeds to avoid sogginess).

To make the dressing, mix mayonnaise, white vinegar, apple cider vinegar and sugar until combined. Mixture should be slightly runny and have a balanced sweet and sour flavor. (If mixture is too thick, add equal parts of the white vinegar and apple cider vinegar to thin the mixture). Add salt and pepper to taste.

I add the dressing to the broccoli salad in batches to avoid over-dressing the broccoli. I would just add a few spoon fulls of the dressing at a time until the broccoli is coated to your liking.

 

Post by Sarah Papachristos