Broccoli Salad
 
 
This salad has become a staple in our home. I enjoy the crunch from the broccoli and pecans and savor the flavor of the bacon, raisins, and sunflower seeds. This is a beautiful dish to bring to holiday parties when you add the red pomegranate arils.
Recipe type: Salad
Serves: 6 servings
Ingredients
  • 1 head broccoli, chopped
  • 2–3 slices of gluten-free bacon, fried and crumbled
  • 1 diced green onion
  • ½ cup raisins or craisins
  • ½–1 cup of chopped pecans
  • ¾ cup sunflower seeds
  • ½ cup of pomegranate arils
  • Dressing
  • 1 cup organic mayonnaise
  • 1 microspoon Stevia Select ™
  • 2 teaspoons white vinegar
Instructions
  1. Fry bacon and set aside. Chop the broccoli into bite-sized chunks and place in a large bowl. Dice green onions and chop pecans. Peel pomegranate and remove anvils measuring to ½ cup. Add all ingredients to the broccoli.
  2. Whisk all dressing ingredients together. Pour over salad and toss.
Recipe by at https://susanuneal.com/summer-salad-recipes/