Broccoli Bacon & Toasted Almond Salad

Since it isn’t a very wet salad the ingredients don’t stay mixed, but don’t let that stop you from making it. Just dig deep to the bottom of the serving dish to get your fair share of bacon, toasted almonds, onions and dried cranberries. It has a lovely crunch, is slightly sweet and you get in a good size serving of a good for you green veggie!

Broccoli Bacon & Toasted Almond Salad

    • 4 cups broccoli florets (about 1 head)
    • 1/4 cup thinly vertically sliced red onion
    • 1/4 cup (1-inch-thick) slices red bell pepper
    • 1/4 cup craisins
    • 2 1/2 tablespoons sliced almonds, toasted
    • 1/8 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 center-cut bacon slice, cooked and crumbled (drained) (used 2 slices)
    • 2 tablespoons white wine vinegar
    • 2 tablespoons sugar (used less than half this amount)
    • 1 1/2 teaspoons olive oil

Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat. Chill

Yield: 6 Servings

Serving Size: Approx 3/4 cup

Nutritional Information Per Original recipe I didn’t have time to calculate my changes.

Amount per serving Calories: 84, Fat: 3 g, Saturated fat: 0.4g, Monounsaturated fat: 1.9g, Polyunsaturated fat: 0.6g, protein: 2.6g,Carbohydrate: 13.5, Fiber: 2.1g, Cholesterol: 1mg, Iron: 0.6mg, Sodium: 84mg, Calcium: 35mg  WWPP 2

Recipe Adapted From Cooking Light

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