Broccoli Salad

• 8 C broccoli florets
• 1/2 C diced red onion
• 12oz bacon
• 1/2 C sliced almonds
• 1/2 C raisins
• 1 C shredded carrots
• 1 C mayonnaise, paleo, or homemade
• 1 T apple cider vinegar
• 2 T honey
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

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1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Lay the bacon on the baking sheet in a single layer and place it in the oven. Bake for 23-25 minutes. The bacon should be crispy when it’s done. Roughly chop the bacon once it has cooled off.
2. In a large bowl add the broccoli florets, chopped bacon, onion, almonds, raisins, and carrots.
3. In a small bowl combine the mayonnaise, vinegar, honey, salt, and pepper. Whisk until the dressing is fully combined.
4. Pour the dressing on top of the broccoli mixture. Continue mixing until the salad is thoroughly combined and the dressing is evenly distributed.
5. Serve immediately or store in an air-tight container in the refrigerator.