Broccoli Salad

MAKES 2 SERVINGS

This simple, classic Broccoli Salad is one of my favorite side dishes. Made with bacon, cashews, red onions, and topped with] a tangy, creamy dressing, you’ll wonder why you didn’t experiment more with broccoli before!

INGREDIENTS

8 slices of raw bacon
½ large broccoli head
1 large carrot, grated
¼ small red onion
1 small red bell pepper, chopped
¼ cup cashews
1 tomato, diced
For the dressing
½ cup mayonnaise
½ cup sour cream
1 tablespoon lemon juice
Salt and cracked black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 400°F and line a large oven tray with parchment paper.
2. Place the bacon on the prepared tray.
3. Bake for 10 minutes, then reduce the heat to 350°F and bake for 8 minutes more.
4. Remove the bacon from the oven and let it cool, then cut into small pieces.
5. In a bowl, whisk together all the dressing Ingredients; add salt and pepper. Set aside in the refrigerator.
6. To soften the broccoli, set a medium pot of salted water on the stove and bring to a boil. Cut the broccoli into bite-sized florets. Place the florets in the water and cook for 3 minutes; drain and let broccoli cool.
7. Grate the carrot and the onion and place in a large bowl.
8. Dice the red bell pepper and chop the cashews, place in the bowl with the carrot and onion.
9. Add the bacon, broccoli, and tomato to the bowl and mix. Add the dressing and mix well to combine.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here