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

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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

Broccoli Cauliflower Black Olive Salad

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*1 bunch Broccoli, florets only, rinsed and drained well

*1 head Cauliflower, florets only, rinsed and drained well

*1 can Black Olives, Sliced in circles

*1/2 small Yellow or Red Onion, minced

*10 Grape Tomatoes, sliced in half, optional

*4-5 Stringy Mozzarella Sticks, sliced in circles

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In a large mixing bowl combine the above ingredients except for mozzarella and tomatoes.

Dressing

*1/4 cup grated Parmesan Cheese

*1/4 cup Olive Oil Mayonnaise

*1/4 cup Greek Yogurt

*1 tablespoon freshly Squeezed Lemon Juice

*1-2 tablespoons granulated sugar or 1 packet Stevia or Splenda

*1/8 teaspoon Sea Salt or to taste

*1/4 teaspoon Freshly Ground Black Pepper, or to taste

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In a small mixing bowl add the above dressing ingredients and whisk together until combined.

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Then add the dressing to the above broccoli, cauliflower, olives and onions. Then stir until all vegetables are coated with dressing. Add and stir in mozzarella and gently stir in the tomatoes.

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Serve immediately or refrigerate until ready to eat. Salad will keep in the fridge for a couple of days.

Enjoy!
Lindy