Good morning and, once again, happy Monday! I am finally feeling rested and ready to take on a new week after one of the craziest weeks of my life last week. Between midterms, family and friends visiting, cheerleading tryouts, and cooler painting (if you’ve never heard of this bizarre tradition, you should definitely read about the extensive process here), I’ve barely had time to catch my breath. But after taking this weekend to get some work done and rejuvenate, I feel like I’ll be able to survive the home stretch of classes, projects, and finals.
When I get super stressed out and busy, the last thing I want to worry about is what I’m going to eat. I’m the kind of person that would never skip a meal or forget to eat, so having to stop what I’m doing and seek out food is an all-too-frequent inconvenience. That’s where recipes like today’s come in handy. Start to finish, this refreshing broccoli salad takes less than 30 minutes (not including chill time). It also keeps really well in the fridge and tastes even better the longer it sits. On a busy school day I’ll pack this along with some grilled chicken in Tupperware and pull it out when hunger strikes, eliminating any mid-study interruptions. And after a few weeks of non-seasonal recipes (hello Brussels sprouts in April), I’m happy to be sharing one that will come in handy for all the BBQ’s, graduation brunches, and picnics that are coming up.
The salty bacon contrasts the sweet raising and grapes really well, and the lightly steamed broccoli and chopped almonds offer a nice crunch.
- 3 medium heads of broccoli, chopped into florets
- 3 strips bacon (I use Wellshire Farms sugar-free bacon)
- 1/3 cup roasted, lightly salted almonds
- 3/4 cup grapes
- 1/4 cup raisins
- 1/3 cup mayo (I use this paleo one)
- 3 Tbsp. red wine vinegar
- 2 Tbsp. honey mustard
- salt + pepper to tasted
- Add 2 inches of water to a medium pot, add the broccoli florets, cover, and turn the heat to medium-high
- Steam the broccoli for 5 or so minutes, or until bright green and slightly tender (it’s really important that you don’t over cook the broccoli or you will end up with mush!)
- Transfer broccoli to a large bowl and place in the fridge to cool
- Heat a medium-sized skillet over medium-high heat
- Chop the bacon into small pieces (about 1/2 inch)
- When the pan is hot, add the bacon and cook until the fat has rendered and the bacon is beginning to crisp up
- Transfer bacon to a paper tower-lined plate
- While the broccoli and bacon cool, halve the grapes, chop the almonds, and make the dressing
- For the dressing: in mason jar (or other container with a tight top) combine the mayo, honey mustard, red wine vinegar, and salt + pepper to taste
- Once the broccoli is cool, remove from the fridge and add bacon, grapes, raisins, almonds to the bowl and toss to combine
- Add the dressing (you may not need to add it all depending on your preference) and stir until everything is evenly coated
- Optional: Let chill for at least another hour (overnight is even better) and serve