You don’t have to smother your broccoli in nasty Velveeta cheese to get your kids to eat it. Just add the magical ingredient that makes EVERYTHING better…BACON.
This salad is a staple at our house in the summertime and would be great to take to your next barbecue.
NOTE: Make this a day ahead because it is better the next day!
Preheat oven to 375. Cook bacon on a baking sheet until brown, approximately 20-25 minutes.
While the bacon is cooking, chop up broccoli and place in a large bowl along with the vinegar, almonds, raisins and salt and pepper.
When the bacon is done, put on a plate to cool and add bacon fat directly to the bowl.
Chop the bacon, add to salad, and toss to coat.
I pound of Broccoli, washed and trimmed into bite sized pieces
3/4 C. Slivered or chopped almonds
1/2 C. Raisins. I actually soak mine in the red wine vinegar for about 5 minutes to get them nice and plump.
6 slices of nitrate free bacon
1/2 C. rendered bacon fat or olive oil. But trust me, use the bacon drippings.
1/4 C. Red Wine Vinegar or Apple Cider Vinegar
Salt and Pepper to taste