Bacon Broccoli Salad

Broccoli is one of my all-time least favorite vegetables. I hate it. I can’t stand the smell of it, the look of it, even the thought of it. Pouring canned cheese over the top of it sounds equally disgusting. But I’m working on giving veggies a second chance lately, so I decided it was broccoli’s time to step up.

I came across a recipe for Bacon Broccoli Salad in the Food To Live By book I’ve mentioned before. It sounded good for some reason, and the other recipes from that book have been delicious. The thing I didn’t realize is that the recipe called for raw broccoli. I think this was actually in my favor.

I loved it. I have been trying the raw veggies as I chop and prepare them, and I did so with this one too. It was good. Kind of a neutral, earthy flavor. Not anything like the icky nastiness I remember from childhood. And of course, no cooking means no smell.

I did have to look at the TV while I was eating it though because I’m still not quite strong enough to get over the visual aversion to certain veggies. The salad was probably my favorite thing I’ve cooked so far though. I even had it again this morning for breakfast. It only lasts about 24 hours, so says the recipe, but I’m guessing you’ll do like I did and eat it all within that time frame anyway.

Let it sit for two hours in the fridge after you make it, but before you eat it.

Bacon Broccoli Salad
Broccoli florets
Bacon, cooked and crumbled up
Sunflower seeds
Raisins
1/3 cup chopped onion
1/3 cup mayonnaise
1/4 cup honey
2 Tbs cider vinegar

Whisk mayo (or half mayo and half sour cream), honey, and vinegar in small bowl. Pour over broccoli. Mix in other ingredients. Cover and refrigerate.

Absolutely fabulous!