Everyone knows and loves broccoli salad, but there’s traditionally 2 cups of mayo in this much salad along with some sugar. That’s yummy, but we can do so much better than that! This has less than 1/6th of the usual added fat, and some lovely fresh juice. Better for you and more flavor. Boom! Hope you love it!
Jen’s Broccoli Salad
2 broccoli crowns, raw, cut into florets
12 oz cooked bacon, crumbled
1 cup cashews
¾ cup craisins
1/4 red onion, chopped
1 orange – zest of ½ and all the juice (about 5 Tablespoons)
1 Tablespoon sesame oil
4 Tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
Whisk and toss with salad.
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My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath. Spices stay fresh for about 6 months to a year, so you don’t want more tins than you’ll use up in that time.