Broccoli Salad

Broccoli salad – the post that was supposed to be ready last Monday – but wasn’t!  Partly site issues, but also partly my issue!  Well, this way you can plan way ahead to be prepared for Easter or Mother’s Day or next Thanksgiving or Christmas!  I’m revising this recipe to be tasty but also to have only ingredients that are healthful.  It’s delicious, in the opinion of my family.  I hope you think it will be as well!  (Since I forgot to take a picture before it was eaten you’ll have to use your imagination with the final product!)

Most of us know it’s important to eat foods like broccoli and eat them often.  Here is an article someone shared on facebook that gives an example of why broccoli should be included regularly.  Your liver likes you to eat broccoli and we all want our livers to function as they are supposed to.

This Christmas I decided to look at my original recipe and see what modifications could be made so it would be delicious but completely healthful.  For the salad part the only change I made was the type of bacon I use.  Generally I look for bacon that has no nitrates/nitrites and no sugar.  It can be found but is quite a bit pricier, so I cut down the amount from 1/2 pound to probably around 6 strips.  I then wrap up the remainder and freeze for another use such as this recipe.  For the dressing I chose a mayo that is organic and has no soybean oil.  Pricier again, but we don’t use much mayo so it’s worth it to me.  Instead of using white sugar I’ll use a much less refined sugar such as sucanat.  Whirring it in the blender will make it more powdery and easier to blend with the mayo and vinegar.  I also cut down the amount to no more than 1/4 cup and only 1/8 cup for my immediate family.  White vinegar is not a wonderful vinegar to consume so I often replace it with apple cider vinegar which has a host of benefits.  However, it is sometimes overpowering so I tried a white wine vinegar and it worked very well.  The four of us liked it just as well as the original, especially as we have become accustomed to eating foods less sweet.  My extended family seemed to enjoy it as well.

To really kick it up to a healthful level use organic vegetables and enjoy loving your liver!

Broccoli Salad

Author: Let’s Eat

Prep time: 20 mins

Total time: 20 mins

Ingredients

• 1 – 2 large stalks fresh broccoli, prepared, chopped finely. Peel and use stem as well.
• 1/2 c pecans
• 1/2 c red onion, chopped finely
• 6 strips bacon or more, fried and crumbled
• 1 cup raisins or currants (I use currants – we really like the smaller fruit)
• 1/2 cup mayo
• 1/8 – 1/4 cup sugar
• 2 T white wine vinegar

Instructions

1. Combine first 5 ingredients.
2. Mix mayo, sugar, vinegar and pour onto broccoli mixture. Combine well and serve.

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