Hello, everyone! I know it’s been awhile so I come with broccoli salad. I can’t even begin to tell you how busy my May has been. We are getting ready to move across the country. I attended a week long course for military spouses. My parents came to town. I had to finish up my semester teaching, and I had client work. I also had to go to Georgia to see my beautiful niece graduate from high school. Most importantly, I launched my new baby, Dinner Deployed! It’s my new website for military families that focuses on our lifestyle, and brings meal solutions to their tables. If you are a military spouse, I would love for you to check it out and submit your own recipes to share with our community.
With Memorial Day around the corner, I wanted to share a recipe that my family loves. This is a perfect potluck recipe that takes minutes to make. You can share it with your loved ones as you remember and celebrate those who fought and died for our freedoms this weekend.
Let’s talk about what’s in this recipe and why texture is so important!
There is so much texture going on it’s ridiculous. I find texture to be an important part of healthy eating. I used to teach my clients that not only do you need carbs, fat, and protein on your plate, but taste, texture, and presentation were just as important. Let me explain. How many of you have been labeled as a picky eater or have a child who is a picky eater? Many times this isn’t a correct label. Many people just don’t like the texture of some foods. It’s more sensory than just being picky. However, I find texture to be important in eating because it causes you to slow down and chew your food instead of just swallowing it, giving you time to digest and your stomach time to signal your brain that it’s full.
- 2 heads of fresh broccoli
- ½ cup dried cranberries
- ½ cup slivered almonds
- 4 slices of cooked bacon, crumbled
- ½ red onion, diced
- 1 cup of mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons of sugar
- Wash the broccoli and pat dry.
- Cut the florets off of the broccoli and place in a large bowl.
- Add cranberries, almonds, bacon, and onion in the bowl with the florets.
- In a small bowl, combine mayo, apple cider vinegar, and sugar.
- Whisk until smooth.
- Pour over broccoli and other ingredients.
- Toss until coated.
- Refrigerate until ready to serve.
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!