BACON MAKES EVERYTHING TASTE BETTER
Remember that nasty little joke from our childhoods? ‘What’s the difference between broccoli and… I have no idea why our vegetable garden is pumping out three plus pound broccoli heads. They’re massive which is why I am posting yet another broccoli recipe. I haven’t quite figured out the whole ‘everything’s ready to pick and eat at the the same time’ thing. I could blanch and freeze what I’ve spent the last seventy-five days planting, thinning, staking, weeding and watering, so we can have garden to table produce, but that seems a little counter-productive. The whole point of having a vegetable garden is to pick it and eat it. The problem is we end up eating ‘it’ until we don’t want to see ‘it’ ever again! Unless you add some salty, crispy bacon…
BACON BROCCOLI SALAD
½ cup mayonnaise
¼ cup sour cream
1/4 cup granulated sugar
1 tablespoon white wine vinegar
1½ pounds fresh broccoli, chopped into small bite-sized pieces
1 cup dried cranberries
¾ cup salted pumpkin seeds
1 small shallot, finely diced (about ¼ cup)
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked cooled and crumbled
- In a large bowl, whisk together all of the dressing ingredients.
- Add salad ingredients and toss well.
- Cover and chill in the refrigerator for at least 2 hours before serving.
- Right before serving, give the salad another toss to get any dressing that may have settled on the bottom.
THE LOVE: This salad will keep for a couple of days so if you need to get it ready early, you’re safe!
Thanks for reading.