Several people have asked me for the broccoli salad recipe I posted on instagram so I'm sharing it here today.
I wrote the recipe down years ago when I wondered down a rabbit hole on instagram, looking at "insert random hashtag I was looking for at the time" then seeing a picture that led to me to this person that led me to another person and then I saw a picture of the recipe and went to the blog. The problem is I didn't write the blogger's name or website down at the time so I can't attribute this recipe to them.
I'm sorry blogger person. I have tried finding you. I have searched instagram, hashtags, google searches and image searches but I have come up empty. If you're reading this, let me know and I'll give you all the credit or if you're reading this and remember me saying something about who made this recipe, let me know so I can give credit.
Until then, a whole30 approved broccoli salad that's good even if you're not doing whole30!
Seriously, I made this salad for potlucks or summer parties all the time.
IINGREDIENTS:2-3 heads fresh broccoli, roughly chopped
1/2 pound bacon, cooked and crumbled
1/2 cup red onion, diced (I have used green onion, garden onion and they're all good)
1 cup cashews, chopped (I sometimes use whatever nut mix I've made sometimes including roasted almonds, pistachios, or sunflower seeds and it's great that way too)
1/2 cup golden raisins (cranberries are a nice change too)
Add all these ingredients to a large bowl and stir to combine.
FOR THE DRESSING:1 cup homemade mayo (to be whole30 compliant)
2 teaspoons apple cider vinegar
2 soaked dates
Put the dressing ingredients in a small food processor or blender and blend until the dates are chopped and thoroughly combined.
Pour dressing over salad and stir. Refrigerate 2 hours or more to marinate.
Serve to all your party people and enjoy!