This is the kind of salad I like, it's full of bits and bobs and keeps well in the fridge so I don't eat dark chocolate and coffee instead of lunch. That being said, I find it hard not to eat it all in one meal, so make a double batch if you are looking for leftovers.
broccoli salad with maple sherry vinaigrette
1 head broccoli, cut into bite-sized florets
3 stalks celery, diced
1/4 lb bacon, cooked and diced
3 green onions, finely sliced
1/2 red onion, finely diced
1/3 cup unsalted, raw sunflower seeds, toasted
1/4 cup italian parsley, finely chopped
2 tablespoons dijon mustard or kozlik's amazing maple mustard
1 tablespoons grainy mustard or kozlik's triple crunch
2 tablespoons maple syrup
3 tablespoons sherry vinegar
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
In a mason jar, add both types of mustard, maple syrup, vinegars, extra virgin olive oil, kosher salt and ground pepper. Shake jar to emulsify vinaigrette.
In a medium bowl, mix broccoli, celery, red onion, half of the green onion, bacon, parsley and sunflower seeds. Combine broccoli salad with vinaigrette. Taste and season with salt and pepper, add vinegar or squeeze of lemon if needs a bit more oomph.
Top with reserved bacon, green onion, parsley and sunflower seeds. Let salad sit at room temperature to let flavours combine for at least 30 minutes before serving.
Salad keeps well in the fridge and is tasty for a few days.
tag #frompastatopaleo on Instagram to show me your finished dish!