I have several friends who truly refuse to eat any vegetables. As we all well know here, I am not a vegetable eater. I just don’t like them and there’s no making me. And I’ve ALWAYS been this way. When I’m around these particular friends, though, I realize that I’m not nearly as bad as I thought. I actually eat a fair amount of vegetables, and as I’ve gotten older, I also have developed a taste for certain veggies that I never would have eaten as a child. So, while it’s still a huge struggle for me to get in my daily vegetable requirements, I do a lot better than I ever did before.
True to form, though, this “Meatless Monday” post isn’t ACTUALLY meatless. There’s bacon. Because “everything’s better with bacon.” Come on, baby steps. Be proud of me. 😉
So this Broccoli Salad is something my cousin showed up to my house with one pumpkin carving party. Honestly, I was completely skeptical–and sortof unimpressed at the giant amount she brought thinking “You know you’re taking the leftovers home….”
Boy, was I WRONG! I’m not afraid to admit it! Within less than two hours her “giant amount” was GONE. Everyone loved it, and people were picking at the remnants while we carved pumpkins just because it was so incredible. And what did I do, you ask? Had SECONDS! Mind you, the first serving I took was a small amount to be polite, but then I went back, and then I, too, was picking at the empty serving dish with everyone else while we carved.
Now, this isn’t a low fat recipe, I’m not going to lie; but at this point we’re just getting non-veggie-eaters to accept ANY vegetables. That’s what recipes like this are for me: a way to achieve that daily produce requirement while still enjoying what I’m eating. The best part about this recipe? It really does go for any season of the year; but I have to say, BBQ season is still my favorite. The heavy scorching of a BBQ combined with the sweet and savory dressing and the pungent onions? You just can’t beat it.
So, for the rest of you veggie averts out there, take my word for it, we need to get better. And what better way to become more veggie friendly than to actually find amazing, flavorful, and tasty vegetable recipes that actually make us like what we’re eating?
- 1 Cup Mayonnaise
- ½ Cup Granulated Sugar
- 2 Tablespoons White Vinegar
- 6 Cups Broccoli
- ½ Cup Shelled Sunflower Seeds
- ½ Cup Chopped Purple Onions
- ¼ Cup Craisins
- ¼ Cup Shredded Cheddar Cheese (Optional)
- 4-5 Strips of Bacon, Cooked and Crumbled
- Mix the dressing and chill.
- While the dressing is chilling, cook and crumble the bacon.
- Put all the ingredients in a dish, bowl, or container (my cousin actually sometimes serves it in one of those disposable lasagna tins. It sounds crazy but it's a great way to spread out the ingredients and get an eyeful of the beautiful colors while also making it easy to mix well.)
- Toss and Serve!
So cheers to summer produce! And Happy Cooking!
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