Broccoli Salad Recipe

What You Need:

• 2 large bunches broccoli florets
• ½ cup carrots, shredded
• ½ red onion, diced
• 8 slices center cut bacon, cooked and crumbled (can also use turkey bacon)
• ½ cup raisins and dried cherries (throw in some halved grapes, too!)
• 1 cup mayo (can substitute nonfat mayo, sour cream, or yogurt)
• 1-2 teaspoons sugar
• 1 ½ tablespoons good balsamic vinegar or good apple cider vinegar
• 1 cup peanut free sliced almonds or sunflower seeds (optional)

What You Do:

1. Blanch the broccoli for 1 minute in boiling salted water, drain, and shock in an ice bath to stop the cooking (a bowl of ice water). Have the ice bath ready before blanching. This step is optional, but blanching serves to soften the broccoli slightly and brings out a beautiful bright shade of green.
2. Ask your child to drain the broccoli again really well or pat them dry on a clean towel.
3. In a large bowl, combine all of the ingredients and mix well.
4. Chill in the refrigerator for at least one hour before serving.

Did You Know?

The word broccoli comes from the Latin word brachium, which means “branch” or “arm.” Broccoli is a good source of vitamin A, vitamin C, iron, calcium, and fiber. It contains phytochemicals that may help reduce the risk of cancer and prevent stomach ulcers.