Healthy and Creamy Broccoli Salad

• Gluten free

• Meat

  • 8 Slices Hormone and antibiotic free bacon, Uncured

• Produce

  • 6 cup Broccoli florets, Organic
  • 1/4 cup Cranberries, organic dried
  • 1/2 Purple onion, Organic

• Condiments

  • 1 cup Paleo approved mayonnaise... i used

• Baking & Spices

  • 4 tbsp Birch xylitol

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar, raw

• Nuts & Seeds

  • 1/2 cup Sunflower seeds, Unsalted raw or roasted

• Dairy

  • 1/2 cup Cheddar cheese, Organic

Found on kaylachandler.com

Description

Ingredients

• 6 C. Organic Broccoli Florets (about 2 heads of broccoli)
• 1/2 Organic Purple Onion, chopped
• 1/4 - 1/2 C. Organic Dried Cranberries (nitrate & nitrite free)
• 1/2 C. Unsalted Sunflower Seeds (raw or roasted)
• 1/2 - 1 C. Organic Shredded Cheddar Cheese (optional... leave out for Paleo)
• 8 Slices Uncured, Hormone and Antibiotic Free Bacon
• 4-5 Tbsp Birch Xylitol, Coconut Palm Sugar, or any healthy sugar alternative
• 3 Tbsp Raw Apple Cider Vinegar
• 1 - 1.5 C. Paleo Approved Mayonnaise... I used 1 1/4 C. (I used Primal Kitchen brand... see Recipe Card below for a Homemade Paleo Approved Mayo Recipe)
• 1 Organic, Pasture-Raised Egg
• 1/2 tsp Sea Salt or Himalayan Rock Salt
• 1-2 Tbsp Lemon Juice or Apple Cider Vinegar (to taste)
• 1/4 tsp Dry Mustard (optional)
• 1-1.5 C. Avocado Oil, Extra Light Olive Oil, or melted Coconut Oil

Directions

• Add all sauce ingredients to a large bowl and whisk until well blended and all lumps are gone. Set aside. Cook bacon in a skillet over medium heat until fully done. Youll want them to be a bit crispy (be careful not to burn them though). Let bacon cool completely. Chop your onion. Once bacon has cooled completely, crumble into slightly small pieces (not too small). Add all salad ingredients to a large bowl. Toss a bit to mix ingredients. Pour sauce over salad ingredients. Mix sauce into the salad very well (use your hands for best result) Cover with foil and let marinate in refrigerator overnight or for at least 8 hours.
• Bring egg and lemon juice/ACV to room temperature. Add the egg, salt, lemon juice/ACV, and dry mustard to a food processor and blend for 5-10 seconds (just long enough to let the egg yolk break and blend with ingredients) Slowly (very slowly) drizzle the oil through the chute of the food processor. Drizzle about 1 Tbsp at a time at first to ensure that the oil emulsifies correctly. Once youve drizzle (very slowly) about 3-4 Tbsp worth of oil, then begin drizzles the rest a bit faster until all oil is gone. Depending on how thick you like your mayo, you can use only 1 C. or you can use 1.5 C. The more oil, the thicker it will be. Store mayo in the refrigerator.