Work and jam-packed weekends got the best of me and I've been sick for a little over a week. I decided to stay home today to sleep for most of the day. Mission accomplished, but I had to eat. I purchased some broccoli last Sunday in hopes of making a broccoli salad for my work lunches this week. At least I got it done for Friday right? Better late than never.
In attempt to look my best for our wedding (now in only 65 days!), I'm trying to focus on lots of veggies and fruit. This broccoli salad was calling my name. The recipe is from Primal Cravings, a Paleo cookbook, and while I'm not completely Paleo, the recipes in this book are winners. The recipe called for raw broccoli, but I decided to cook it for a short time to take the edge off.
1 12 oz. package of bacon (I love Nature's Promise the best)
1 pound of broccoli
1/3 cup raisins
1/3 cup slivered almonds
3 tablespoons of red wine vinegar
I like to cook bacon at 350 for 23 minutes. Once the bacon has cooled, cut it into small pieces. Cut the crown of the broccoli into bite-sized pieces. In a saute pan, use some of the leftover bacon fat from the baking sheet to cook the broccoli over medium heat. I cooked the broccoli until it was a more brilliant green, but still plenty crunchy. Transfer the broccoli and bacon pieces over to a bowl. Mix in the raisins and almonds and pour the red wine vinegar over the mixture. Stir until coated. Enjoy right away or pack away in the refrigerator for lunches like me. Yum!