BROCCOLI SALAD

1 bunch of broccoli, trimmed into florets (peel and slice stalk on the bias into coins)

1/2 c. dried cranberries

1/2 c. toasted pepitas

1/2 c. cooked, crumbled bacon (snip with kitchen shears if it doesn't crumble easily)

1/4 - 1/2 c. finely chopped red onion (start w/ 1/4 c., add more to taste, I like more)

Dressing:

3/4 c. olive oil mayo

2 T. vinegar (spicy pecan is awesome!)

1/4 c. sugar (taste and add more if needed)

Combine the salad ingredients in large bowl. Combine dressing ingredients in small bowl, then add to salad and toss to coat. Cover and chill. It tastes better after it's had some time to mingle the flavors.

*If you are feeling particularly dangerous, add some finely shredded cheddar cheese when serving. I bet the Adams Reserve Cheddar would be yummy here.....

Akron Personal Chef & Gardening Coach Tamara Mitchell - Call (330)571-8214

www.dineindiva.com