Hey Sweet Andrea~ this one’s for you!
A few weeks back, we had a CREW over for easter 🙂 28ish people in our tiny 900 sq ft apartment! It was a blast!! One of the main dishes on the menu was this broccoli salad. Steve & I had something similar at Whole Foods & this was my attempt to recreate it!
Broccoli & Red Onion Tangy Sweet Salad
- 1 lb bacon*
- ½ large red onion, finely sliced into rings
- 1 large head of broccoli, cut into small pieces
- 3 stalks celery, finely diced
- 1 c. craisins
- 1 c. candied/spiced pecans (broken into smaller pieces if desired)
- ½- ¾ c. light mayo
- 2-3 Tbsp apple cider vinegar
- ½ c. skim milk
- ¼ c. sugar
- salt & pepper to taste
Combine the onion, celery, broccoli & crasins together. Let chill in the fridge over night. This will soften & mellow out the onions a bit.
In the morning (2-3 hours before serving), combine the sauce ingredients & pour over the top of the veggie mixture. Toss to coat. Just before serving, stir in the bacon pieces & nuts. This dish is best served on the day you make it. We ate the left overs, but I probably wouldn’t serve them to guests. Steve said they the dish got “too saucy” on day 2. J
*I tried several different methods for cooking the bacon (e.g., microwave, cooking in a fry pan etc.). The best way was to 1) chop up the bacon into 1 wide pieces, 2) dump the pieces into a large, deep stock pot, 3) cook over medium heat, stirring frequently until crispy. This is a bit more involved than tossing the strips in a microwave but the result is FAR better! The bacon gets crispy in it’s own grease. I know, gross, but true!
Many more recipes coming soon… I LOVE all this free time!