Bacon-Broccoli Salad

After a trip to Baton Rouge's Red Stick Farmer's Market, I always leave with fresh produce, pecans and great raw cheeses!  Some of my favorite veggies are: tomatoes, cauliflower and last but not least, broccoli.  I love broccoli!  It doesn't have to be cooked and covered with cheese to taste good although that would have been a great use for it too!


This salad is so good and so easy!  You could use the broccoli slaw mix if you like but I prefer the little trees!  My aunt used to make this in GA and this recipe tastes just like hers!  You can even make it a day ahead because it taste just as good the next day after it has set and marinated. 

Note:  Different mayos will require more or less vinegar.  This recipe is based on using Blue Plate but at my MIL's, I had to use and extra tablespoon or 2 of the vinegar because the Hellman's was so thick.  Taste for sweetness and salt and pepper.  


Next blog post will be homemade mayo!  I have been meaning to for a while and it is time! ;-)  I do have an addiction to mayo and as I have said in an earlier post, it is one of my last vices! 

Bacon-Broccoli Salad
Serves 6-8 


1 pound broccoli florets, roughly 2-3 bunches (This is weight after you have removed florets)
4-5 pieces of cooked bacon chopped roughly
1 cup favorite mayonnaise 
2 tbsp apple cider vinegar 
1/4 cup raisins (optional)
1/2 chopped Pecans
4-5 servings of Stevia (Kal Brand) or to taste
Salt/Pepper to taste

1. Cut up broccoli and set a side.
2. Cook bacon, drain on paper towels and roughly chop.  Set a side.
3. Mix mayo, vinegar and stevia.
4. Add broccoli and raisins to mayo mixture and refrigerate until ready to serve.
5. Just before serving, add chopped pecans and bacon.  Mix well to coat florets and enjoy!