The Best Broccoli Salad!

If you want to "wow" the pickiest of eaters, or attempt to convince your children that broccoli is delicious, then this is the recipe you should turn to. This salad has been served at parties, delivered as part of a dinner, and regularly rotates through our menu. I have yet to meet someone who doesn't get seconds - including my husband who normally detests broccoli.

Broccoli, Almond and Cranberry Salad
Makes 8-12 servings (depending on size)

10 oz lb broccoli (nitrate & hormone free if you can find it)

2 heads of broccoli, or 1.5 lb broccoli3/4 c slivered or chopped almonds
1/2 c raisins or craisins
6 slices bacon, cooked until crispy
1/3 c rendered bacon fat or olive oil
1/4 c red wine or apple cider vinegar
Salt and Pepper to Taste

- While the bacon is cooking, get out a large bowl.
- Trim broccoli into bite sized pieces the tough part of the stem.
- Add the broccoli to the bowl, along with the vinegar, almonds, (c)raisins and salt & pepper.
- Once the bacon is done let it cool.
- Once cooled, chop or use your hands to crumble up the bacon and add it to the bowl.
- Pour 1/3 c of the rendered fat from the bacon directly into the bowl.
- Toss everything to combine. Serve immediately, or wait until it’s cold. It’s good either way.

Cost:

Nitrate-free/no antibiotic bacon (Costco): $3.50

1.5 lb Broccoli (Costco): $1.50

Slivered almonds: $.75

Cranberries: $.25

Red wine vinegar: $.25

Total: $6.25 (this will easily go with two meals)