Categories: Broccoli, Kalyn's Kitchen, October2017, Salads

Ingredients

• Ingredients:
• 8 cups fresh broccoli, cut into small flowerets and stems chopped into small pieces
• 1/2 small red onion, cut into slices and then 1/4 inch dice (or use thinly sliced green onion if you’re not a raw onion fan)
• 6-8 slices bacon, cooked very crisp, fat blotted off, and then crumbled
• 3/4 cup coarsely chopped pecans
• 1 cup grated cheddar cheese (I used Four Cheese Blend from Costco; I think this would be quite good without the cheese too.)
• Dressing Ingredients:
• 1 cup mayo
• 3 T rice wine vinegar, white wine vinegar, or red wine vinegar
• 3 T Granulated Stevia + 1 T brown sugar (or use 1/4 cup of any sweetener you prefer)
• 2 tsp. Spike Seasoning (optional, but it does add a nice flavor here)
• salt/pepper to taste

Directions

1. Chop broccoli flowerets and stems into small pieces; then wash in salad spinner and spin dry. (If the broccoli is even the tiniest bit limp, let broccoli sit in the salad spinner with cold water and ice for about 5 minutes to crisp it before you spin it dry.)

2. Cook the bacon until it’s very crisp, then blot on both sides with paper towels to remove as much fat as possible. (I use Costco pre-cooked bacon and then crisp it in the microwave.) Crumble the bacon and chop onion into small pieces. Coarsely chop pecans.

3. Combine dressing ingredients with a wire whisk. Put the chopped broccoli in a large salad bowl. Add desired amount of dressing and stir to coat the broccoli. (You may not want all the dressing depending on how wet you prefer your salad. Extra dressing is great on cabbage.) Gently fold in chopped onion, pecans, and cheese. Salad can be refrigerated for a few hours before serving.

4. This will keep in the refrigerator for a few days, but you may want to add a tablespoon or two of extra dressing after it’s been refrigerated.

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