My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, February 8, 2017

Broccoli Salad

This is another side dish that aims to please! A yummy refreshing salad for the hot summer days. I love dishes that can be prepared the night before!
{ Prep time: 30 mins / Difficulty: Easy / Yields: 8-10 servings }

2 large bunches of fresh broccoli florets (about 1.5 lbs.)
6-8 oz. bacon, cooked crispy and crumbled (can substitute turkey bacon, if desired)
1/4 small red onion, diced (optional ~ a little of this goes a long way!) 
1/2 cup shredded cheddar cheese (optional)
1/3 cup purple grapes, halved, OR 1/4 cup craisins or raisins
1/4 cup slivered almonds OR 1/4 cup sunflower seeds, toasted 
1/8 tsp salt and pepper + more to taste

For dressing:
1 cup Hellman's light mayo
1/4 cup granulated sugar
2-3 Tbsp red wine vinegar
1 tsp salt, plus more to taste 
1/2 tsp pepper, plus more to taste

1. Line a 9x13" baking sheet with foil, then place bacon side by side onto the baking sheet. Place pan in the center of the oven, and bake at 425 degrees for 25-30 minutes. (Yes, you read that right! Put the bacon in the oven while it's preheating.) Cooking time may vary depending on thickness of bacon. Flip bacon, then cook 5 more minutes. Place cooked bacon on paper towels to drain excess grease, then set aside to cool. Then, chop into small bite-sized pieces. 
2. Meanwhile, whisk the dressing ingredients together in a small bowl. Rinse the broccoli and cut into small bite-sized pieces. Add the bacon, grapes/craisins, onion, cheese, almonds and/or sunflower seeds. 
3. Add dressing to the salad mixture and toss to coat. Season with salt and pepper, if necessary. 
4. Refrigerate for 4-6 hours, or preferably overnight for best flavor.

Adapted from a recipe found in Mama's "From My Kitchen, With Love" Cookbook

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