Have you ever tried to narrow down the Thanksgiving menu? Each year I think I really need to simplify and not prepare so many side dishes but each person in our family has their favorite. For some it’s the sweet potatoes topped with mini marshmallow and the green bean casserole. For others its the apple crisp and the mashed potatoes. For my wonderful husband Steve, its definitely the broccoli salad served with plenty of bacon! Not all of our dishes at the holiday table are on the typical Simply28 meal plan. We eat healthy whole foods as close to the original source as much as possible but we also enjoy a special treat from time to time. It’s all part of my philosophy to “Live Life Healthy and Happy!”
November 24, 2019
Persons
4
Ingredients
- 1 lb Broccoli Crowns
- 6 oz Bacon, chopped
- ¼ cup Dried Cranberries
- 2 tbsp Toasted Sunflower Seeds
- Dressing:
- 4 tbsp Mayonnaise
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Sesame Oil
- 1 tsp Flax Seed Oil, optional
- 1 tbsp Balsamic Vinegar
- Pinch of Salt
- Fresh Ground Pepper
Instructions
- Heat a medium sized skillet and toast the sunflower seeds until lightly golden brown and fragrant. Stir constantly so as not to burn. Remove seeds from the pan and spread to cool on a plate or paper towel.
- Slice bacon into small strips. Cook bacon in the same skillet that you toasted the sunflower seeds until brown and lightly crunchy. Remove with a slotted spoon to a plate layered with a paper towel to absorb the excess bacon grease. Set aside.
- In a small bowl, whisk together the mayonnaise, oils, balsamic vinegar, salt & pepper. Set aside.
- Chop the broccoli into bite side florets. Place broccoli in a bowl large enough to toss with the other ingredients. Add dried cranberries and toasted sunflower seeds. Drizzle with dressing and toss well until fully incorporated. Place mixture in a serving bowl and top with bacon bits. Best served immediately at room temperature.
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