- Prep Time: 10 minutes
- Cook Time: 60 minutes
Broccoli Salad
My first broccoli salad was at a family BBQ (thank you Ninalee!), and I was hooked ever since! So easy – whip it up in the morning, serve for dinner. You want to make sure that you leave it sit for a while though. The vinegar will soften the broccoli just enough so that it's not super tough when you're biting through it.
Ingredients
- olive oil mayo - 1/2 cup
- splenda or organic sugar - 1/2 cup
- white vinegar - 2 tbs
- broccoli florets - 4 cups
- red onion - 1 small, finely chopped
- carrot - 1 small, grated
- bacon - 5 slices, cooked, crumbled
- Granny Smith apples - julienne style
Instructions
- MIX mayo, sugar/substitute and vinegar.
- COMBINE remainder of ingredients in large bowl. Add mayo mixture; toss to coat.
- REFRIGERATE at least one hour before serving. Sprinkle with bacon before serving.
