Do you ever get asked to make salads for family gatherings or church functions?  Then you know the feeling of having to come up with salads that are good and most of your guests will like.  After making this salad many times, I put together this broccoli bacon salad after tasting a salad from a restaurant that served a similar salad.  I added bacon and carrots for the guys in our family, but you can totally leave them out  making this a healthier salad, which the girls and I love.

Broccoli Bacon Salad

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*1 Bunch Broccoli, cut florets, rinsed and drained well

*1 cup thickly shredded carrots, optional, or add another bunch of broccoli florets instead

*6 Bacon, cooked crisp, chopped, optional for a vegetarian version

*1/8-1/4 cup Red Onion, diced small

*1/4 cup Sunflower Seeds

*1/4 cup Dried Cranberries or Raisins

*

Note:  If desired you can blanch the broccoli for 30 seconds by placing broccoli florets in boiling water and then, removing, placing in a bowl of ice water to cool quickly.  Allow time for draining in a colander or strainer.  (This option is for those who like a softer texture to their broccoli but we make it without the blanching.)

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Combine the above ingredients in a large bowl and set aside and make the below dressing.

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Vinaigrette Dressing
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*1/2 cup Sugar

*1/2 cup Extra Light Olive Oil

*1 tablespoon Vegetable Oil

*1/2 cup Red Wine Vinegar

*Dash of Garlic Powder

*Sea Salt and Pepper to taste

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Shake in bottle the above dressing ingredients or whisk together in small mixing bowl and add to the above vegetable mixture. Stir together and refrigerate for 1-2 hours or can be eaten immediately.

In the salad picture I used a creamy dressing. I tried two dressing recipes, one a creamy dressing and the other a vinaigrette dressing but the vinaigrette dressing recipe won the taste test so, we’re featuring the vinaigrette dressing recipe.  Yum!!!

Enjoy!
Lindy