Broccoli Salad

This homemade broccoli salad uses a tasty combination of fresh broccoli, cranberries, nuts, and bacon tossed in a tangy creamy dressing. It gets better with time, make sure you refrigerate it for at least an hour for all the flavors to blend.

Cooking time: 25 minutes

Serves 8

Ingredients

1/2 pound uncured bacon

2 heads fresh broccoli, cut into bite-sized pieces

1 small red onion, sliced into bite-sized pieces

3/4 cup dried cranberries

3/4 cup sliced almonds

1 cup avocado oil mayonnaise*

1/3 cup white sugar

2 tablespoons white wine vinegar 

Directions

1.     Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.

2.     Combine bacon, broccoli, onion, cranberries, and almonds together in a bowl; mix well.

3.     To make the dressing:

4.     Mix mayonnaise, sugar, and vinegar together until smooth. Stir into the salad.

5.     Let chill before serving. (If desired)

 Make it your own

Substitute raisins or chopped grapes for the dried cranberries.

Add shredded cheddar cheese.

Substitute sour cream for mayonnaise or do 1/2 & 1/2.

Substitute fresh squeezed lemon juice for the vinegar.

Substitute your favorite seeds for the almonds (sunflower seeds).

Use less sugar if wanted.

For vegetarians keep the bacon on the side.

*Regular mayonnaise is made with seed oils. It is best to avoid seed oils due to their inflammatory and toxic effects.