This is my favorite salad. It’s the fancy enough for potlucks or having company over, but it’s easy enough for weeknight dinners. It keeps for several days and the leftovers pack nicely for lunch. Add a grilled chicken breast or salmon filet on the side for a complete meal.
Ingredients
- 2 broccoli crowns, chopped into bite sized florets
- 1 head cauliflower, cut into bite sized pieces
- 6 strips bacon, cooked and crumbled (or 6 Tbs real bacon crumbles)
- 6 green onions, sliced (Or 1 cup diced red onion)
- 1/2 cup raisins (soaked in warm water to plump and then drained)
- 1/2 cup sliced almonds or sunflower seeds
- 1 cup Olive Oil Mayo (or part plain Greek Yogurt)
- 2 Tbs Red Wine Vinegar
- 4 packets truvia (or 1/4 cup sugar or honey)
- Pink Himalayan Salt and Fresh black pepper, to taste
Instructions
- In a large bowl combine broccoli, cauliflower, bacon crumbles, raisins, onion, and almonds or sunflower seeds.
- Beat together mayo, vinegar, sweetener and salt and pepper. Stir into salad. Serve right away or chill until serving.
I did something crazy yesterday. I called our drywall guy and hired him for Monday, November 16th to do a job I haven’t prepped yet. That’s enough to light a fire under me! I’m hoping to earn enough at this garage sale to pay him. And to carve out 12 hours to prep the job for him.
If you saw it on Facebook over the summer, I’ve been making plans to redo our shared boy’s room. The ceiling has water damage and popcorn texture. I plan to scrape off the popcorn and have it professionally skim coated. Then paint, hang curtains and fluff. This is what I’m hoping it will look like. The opposite side of the room will be an art/lego station with toy storage and display areas. It feels like an overwhelming project, but the boys are anxious for me to get it done. With holiday season coming, I’m not going to stress about doing it in a week or anything crazy like that. We’ll just take it one step at a time.
So that’s a quick update on us. What are you up to?