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Side Dishes

August 11, 2021

Broccoli Salad

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This is a paleo spin on a classic salad I grew up on. It was at every BBQ and church potluck I remember. Broccoli, bacon, and raisins are tossed in a sweet mayonnaise-based dressing to make a salad you will want to eat many times. You can make this ahead of time by keeping the dressing separate and tossing them together right before serving. Once the broccoli mixture and dressing are combined, the salad will stay fresh in the refrigerator for 3-4 days.

‍

Broccoli Salad

This recipe is a Paleo take on a classic recipe often served at pot lucks and picnics.

Prep:
25
min
cook:
20
min
total:
45
min
Print It
Author:

Elishah

Ingredients
  • 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

‍

Instructions
  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.

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Hi, I'm Elishah

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