Broccoli Crunch Salad – Refreshing and New

Remember a few weeks back when I gushed about my favorite salad? The Broccoli Crunch salad, it was. It’s not like me to love something as seemingly rich as a mayo-and-bacon laden salad. But there’s just something about this green, crunchy, creamy salad that won we over. So of course, I had to do it up and Make it Homemade.

Using all-natural, nitrate-free bacon {also a fabulous option? homemade tempeh bacon. oh yeah.} and homemade mayo- no soybean or other weird oils, thanks- cleaned it up a bit, and I easily recreated my favorite salad to enjoy any time at home.

And with just five components (four ingredients and sauce), it’s simple enough for anyone to make in a flash. Especially if you already happen to have a batch of my homemade mayo on hand. Which you should. 😉

Broccoli Crunch Salad

4 cups broccoli (stems and florets), chopped very finely
1/4 red onion, chopped finely
1/2 cup raisins
4 pieces bacon or tempeh bacon, cooked until crispy and crumbled

Dressing:
3/4 cup homemade mayo (a cashew-based mayo would be a great vegan option!)
2-3 tsp djion mustard (to taste)
2 tsp lemon juice or apple cider vinegar
sea salt and black pepper, to taste

1. Toss all salad ingredients in a large bowl, set aside.

2. Whisk dressing ingredients in a smaller bowl.

3. Pour over salad and toss to combine.

Serve! *Keeps for about three days in the fridge.

What is your favorite hot/cold bar item?