After a trip to Baton Rouge’s Red Stick Farmer’s Market, I always leave with fresh produce, pecans and great raw cheeses! Some of my favorite veggies are: tomatoes, cauliflower and last but not least, broccoli. I love broccoli! It doesn’t have to be cooked and covered with cheese to taste good although that would have been a great use for it too!
This salad is so good and so easy! You could use the broccoli slaw mix if you like but I prefer the little trees! My aunt used to make this in GA and this recipe tastes just like hers! You can even make it a day ahead because it taste just as good the next day after it has set and marinated.
The homemade mayo makes this SO GOOD! If you haven’t make my homemade mayo, what are you waiting for?!?!
Bacon-Broccoli Salad
Serves 6-8
1 pound broccoli florets, roughly 2-3 bunches (This is weight after you have removed florets)
4-5 pieces of cooked bacon chopped roughly
1 cup homemade mayonnaise
2 tbsp apple cider vinegar
1/4 cup raisins (optional)
1/2 cup chopped Pecans
4-5 servings of Kal Stevia (or sweetener of choice) to taste
Salt/Pepper to taste
Directions
- Cut up broccoli and set a side.
- Cook bacon, drain on paper towels and roughly chop. Set a side.
- Mix mayo, vinegar and stevia.
- Add broccoli and raisins to mayo mixture and refrigerate until ready to serve.
- Just before serving, add chopped pecans and bacon. Mix well to coat florets and enjoy!
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