Broccoli Salad

Broccoli Salad


2 cups broccoli florets, finely cut to smallest stems
1 tbs dried onion flakes
1/4 cup salted sunflower seeds
1/4 cup fried bacon bits
1/4 cup dried raisins
1/2 cup safflower/canola or olive oil mayo
2 tbs apple cider vinegar
1-2 tbs honey, rice syrup or sugar


In a pan, fry the bacon until crisp. Place the bacon on a paper towel to drain the fat.

In a bowl, mix the mayo, apple cider vinegar and sweetener. If it is too tart, add more sweetener.

Mix all of the ingredients and let the salad sit for at least 30 minutes before serving.

Credits: 'The Food Allergy Cookbook', published by Wiley

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