Welcome!Hey there! I'm Holly. A 40+ year old insurance-nerd wife, mom, beauty lover, and about a million other things in between. This is the place where I share about our lives, what I'm currently loving, books I'm reading, plus-size style, beauty recommendations, health + fitness endeavors and anything else I'm finding interesting at the moment. Thanks for stopping by!
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This is one of those recipes where the deliciousness of the actual end product is directly proportional to how unattractive the photos are. What I’m saying is his salad is kind of an ugly duckling. Don’t hate on her though, she’ll grow up to be a swan right about the time you scoop a little bit out onto your plate.
I had this salad at multiple CrossFit potlucks (it’s very Paleo Friendly) and finally decided I needed to figure out how to make it. Luckily there are recipes all over the internet, so I reviewed many of them to verify ingredients and then (as usual) eyeballed my own mixture (and used my own Warm Bacon Vinaigrette, which is THE BOMB, if I do say so myself!)
Try it out! It’s an easy, cruciferous side dish that is a little more exciting than your average salad.
Broccoli, Bacon and Apple Salad
Serves 4 as a side (or Two Broccoli Loving Adults)
2 small heads of broccoli, chopped
1/2 small red onion, finely diced
1 apple chopped (I like Gala or Fuji or similarly sweet apples)
1/2 cup raisins
8 slices of bacon, diced
Warm Bacon Vinaigrette
2-4 TBS of Hot Bacon Renderings
1 Shallot, finely diced
1 TBS Apple Cider Vinegar
1 tsp Dijon Mustard
Salt + Pepper to taste
1. Cook diced bacon over medium heat until browned. Err on the side of a little undercooked because they will be sitting and doing some carryover cooking while you assemble.
2. While bacon is cooking, add all other salad ingredients into a medium sized bowl and stir to combine.
3. Drain bacon renderings from pan leaving only about 2 to 4 TBS left in the pan. Add diced shallot and cook until softened about 2-3 minutes.
4. Remove from heat. Add dijon mustar, vinegar and salt/pepper. Stir to combine.
5. Pour desired amount onto salad and toss. If you have an leftovers, throw in a glass jar in your fridge. To use again, just put glass jar in a pot of warm water on the stove and let warm up again.
I really think the dressing makes this salad. Oh, who am I kidding — the bacon too! This dressing is versatile and delicious, it is my go-to for Spinach Salads with lots of chopped hard boiled eggs and takes LITERALLY a few minutes to assemble and packs a punch of flavor.
I hope you love it!