Healthy Nutty Broccoli Salad
Other than the sunshine being a great Vitamin D Source, it welcomes summer and all the joys that follow. Scotcharoo bars, brats over the campfire and endless barbeques from weeknights after work to at the lakes with family and friends on the weekends.
It seems the more barbeques my husband and I attend, the more store bought food you see. Potato salad in plastic tubs, french onion dip with its companion of Lays Ruffles chips and cookies laying in its plastic rectangular basin. We attended a 'School's Out for the Summer!' barbeque this spring at a co-workers of my husbands. Invitation was as follows: "Be there around 6 and I'll be waving a Pirate Flag." And that was true!
I whipped up this salad, and had to make some changes here and there to avoid using mayonnaise (ew!).
Ingredients for the Salad:
- 1 head of broccoli
- 1/2 head of cauliflower
- 10 slices of bacon, diced (I used Farm Fresh microwaveable bacon due to a time crunch)
- 1 large tomato, diced
- 2 tablespoons of fresh cut chives or use (Swanson Health Products Organic Chives)
- 1/4 cup chopped red onion
- 1/4 cup yellow pepper
- 2 tablespoons Swanson Health Products Raw Organic Pumpkin Seeds
- 2 tablespoons Swanson Health Products Organic Sunflower Seeds
- 1 cup cottage cheese, pureed (a great substitute for mayonnaise)
- 2 tablespoons raw organic apple cider vinegar
- 1/4 cup YS Organic Clover Honey
- Dash of Swanson Health Products Whole Organic Peppercorns, ground
Directions: Cut up all ingredients for the salad and set aside in large bowl.
Puree cottage cheese in a food processor and pour into a small bowl. Add the rest of the wet ingredients for the dressing and mix thoroughly. Pour the dressing over the salad in the large bowl and mix it well. Store this salad in the refrigerator until serving.
My guess would be 18, one cup servings. But if you're my husband, three cups is approximately a serving.