Tuesday, June 3, 2014

Broccoli Picnic Salad and Much Celebration

So. Before I get to the deliciousness that is this recipe, I just want to take a Proud Sister Moment to say two things, somewhat belated at this point, to my darling little (yet taller-than-me) brother.



CONGRATULATIONS ON GRADUATING COLLEGE! In addition to making me feel wicked old, my brother graduating makes me endlessly proud. He made it through two colleges and earned the heck out of his Bachelor's degree and overcame obstacles I don't know if I would have made through in one piece. He's my inspiration and I love him oodles. I was so happy I could go home for the weekend (although it was a short, short visit) to celebrate!

My brother, my mom, and me! Do you see a family resemblance?
(I think my mom and brother look alike, whereas I look more like my dad)

And two, HAPPY BELATED BIRTHDAY. He is now 22 and I feel even older. Thanks, bro. Hopefully you can come down to Austin soon and I'll take you out to the fun places!


I also got to see some friends while I was home, which was much-needed. I miss my Partner-In-Crime, aka my bff Emma. Still trying to convince her to move, or at least visit, Texas. We'll see!


Anyways. This was my memorial day meal. Are you jealous? You should be. In addition to homemade crappy-looking pretzel rolls, I made burgers using Healthy Solutions Spice Blends Ultimate Burger seasoning, defrosted some curly fries, made a bomb potato dill salad (recipe forthcoming) and this fan-freaking-tastic broccoli salad.


Using an old family recipe as the base, I expanded upon it by adding a bit more ingredients and reducing the sugar by more than half. What results is an almost-paleo side dish that can double as a main dish if you're into broccoli (I am). I ended up taking leftovers for lunch all week. It was that good.

Sadly it was not enough to turn fiancé into a broccoli-lover. Oh well. We have the rest of our lives for me to teach him the ways of the "green foods."


Broccoli Picnic Salad

  • 2 heads broccoli, cut into bite-size pieces
  • 5 slices bacon, diced
  • 1/2 medium red onion, diced
  • 1/2 cup shredded carrot
  • 1/4 cup silvered almonds
  • 1/4 cup golden raisins
  • 1 cup mayo
  • 2 tbs sugar (or sweetener of choice, as much or as little as you think you need)
  • 1 tbs red wine vinegar

-Cook bacon in a skillet on medium-high until desired crispiness is reached. Drain, and set aside on paper towels to let grease wick off.

-In a separate bowl, mix together the mayo, sugar, and red wine vinegar. Taste, and add more or less vinegar and sugar to taste. You can also add a bit of salt and pepper.

-Toss the rest of the ingredients with the dressing, and put in the fridge for 30 minutes. Serve cold.

*This will keep for a few days, but be sure to mix it up regularly, otherwise it'll get watery.

4 comments:

  1. Nice article. Thanks for this excellent article....

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  2. this looks delicious! i'm a big fan of broccoli salad. have you tried serving your fiance roasted broccoli? or broccoli w/ teriyaki sauce? that's what converted my husband :)

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  3. My family makes a very similar salad… love it!

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  4. I hope you know that we all think you are look at here amazing, and we support anything you do 100%. I hope you have the most amazing day! HAPPY BIRTHDAY !!

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