Broccoli-Bacon Picnic Salad
This little salad is umami-packed! It’s one of our all-time family favorites and was requested for many of our gatherings even before we began our Paleo lifestyle. It’s loaded with an abundance of fresh broccoli, tomatoes and crispy bacon, giving you all the textures and flavors you could ask for in a side dish. The dressing is simple and yet so tasty, accenting the flavors of the ingredients perfectly.
Ingredients
yield: 6 servings
- ¼ cup 34 g pine nuts, plus additional as needed
- 4 cups 364 g bite-sized fresh broccoli florets
- 1 cup 149 g halved or quartered grape tomatoes
- 1 cup 224 g roughly chopped cooked bacon, plus additional as needed
- ¼ cup 40 g diced red onion
- ½ cup 120 ml Back Porch Mayo
- 2 tsp 10 ml red wine vinegar
- 1 tsp 6 g fine sea salt
- ½ tsp Dijon mustard
- ¼ tsp black pepper
Instructions
- Place the pine nuts in a dry small skillet over low heat and toast them for 5 to 7 minutes, until they’re golden.
- Keep a close eye on them, as they can go from golden to burnt quickly.
- In a large bowl, combine the broccoli, tomatoes, bacon, onion and pine nuts.
- Set the bowl aside.
- In a small bowl, whisk together the Back Porch Mayo, red wine vinegar, salt, mustard and black pepper until the dressing is smooth.
- Pour the dressing over the broccoli mixture and gently toss the salad to coat it with the dressing.
Notes / Tips / Wine Advice:
Serve the salad immediately with additional pine nuts or bacon. Or store the salad in the refrigerator until you are ready to serve it. This salad is best enjoyed the day it’s made. Store the leftovers in the refrigerator and serve them within 2 days for optimal freshness.
