Broccoli Salad with Bacon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

On a foil-lined baking sheet, arrange bacon strips in a single layer. They can slightly overlap, but could add to cook time. Place bacon in a cold oven on the center rack. Turn oven on to 400 degrees and set a timer for 25 minutes. Check halfway through and rotate pan if your oven does not cook evenly (like mine). Check at 25 minutes and add 5 minutes if additional cooking is needed. Remove pan from oven and move bacon to a plate lined with paper towels. Pat dry firmly to remove as much grease as possible before chopping to desired pieces. *Tip: Be sure to have enough foil on your pan to go up the sides of the sheet so the bacon drippings don't go under. I cook my bacon this way, but you can buy pre-cooked bacon or cook it in a skillet if you wish.

Step 2

Place onion, broccoli, pistachios, cranberries, blueberries and bacon in a large bowl.

Step 3

In a jar or small bowl place mayonnaise, apple cider vinegar, sea salt and pepper. Blend together with an immersion blender or by hand with a whisk. (The immersion blender will make the creamiest version of this dressing.)

Step 4

Pour dressing over salad and stir until coated. Store in the refrigerator for at least two hours before serving. This salad is the tastiest when the dressing is given time to meld with the broccoli.