Hi! I’m Melina, mother to 11 and Grandmelina to 4!
This is a great way to get away from the regular leafy green salad and expand our taste adventures. I particularly love the sunflower seeds in this salad. The salad also adds nice colour to a meal, gives us a serving of raw veggies and it also makes a wonderful meal on its own.
Right now one of my boys is on a restricted diet with supplements to fight Candida and we’re working with a naturopath to try to route out the effects of his Lyme Disease. Needless to say, he really enjoys this salad, so I’ll be serving it with our supper of chicken legs and Party Hash Browns.
I’ll be making this salad today with bacon bits to avoid the natural sugar in the raisins. I used to always make it with raisins but am quite happy with the new taste of the salad with the addition of the bacon bits.
- approx. 8 cups of broccoli, cut up into bite sized pieces
- 1/4 to 1/3 cup of onion, finely diced
- 1 cup of bacon bits, raisins, or dried cranberries
- 1/4 to 1/2 cup of sunflower seeds
- 1 cup of mayonnaise
- 3 Tbsp. vinegar
- salt and pepper, to taste
In a large measuring cup, whisk together the mayonnaise, vinegar, salt and pepper to make the dressing. Set aside. In a large bowl, toss the first 4 ingredients. Pour the dressing over top and mix well. Refrigerate for an hour before serving. Feel free to add more salt and pepper if needed.
You might also like to try our Raw Cauliflower Tabouleh, a grain free version of this classic salad.
Check out all our recipes on our page: CATHOLIC BUFFET