My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

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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