My Anti-Raisin Broccoli Salad

"Raisin cookies that look like chocolate chips cookies are the reason I have trust issues." - Unknown

You know how people say you should never grocery shop hungry? I know that’s usually so you don’t over buy, but my true fear is that I’ll gorge myself on everything I bought the moment I get home. Whenever I’m pretty sure this fear is going to materialize, I buy broccoli salad right before I hit up the check-out line. I picked broccoli salad as my go-to grocery day snack for two reasons: it’s a vegetable hidden by the delicious taste of bacon, and also, bacon.

Fortunately it’s pretty filling (I think it’s mostly the gas produced by the broccoli, but still…) so the rest of my groceries can usually make it to the cupboards unharmed. 

But I do have a complaint about grocery-style broccoli salad, and that is one pesky ingredient. I think you know what I’m talking about. RAISINS. Not only do they taste gross, but I think I'm especially bitter at raisins because those little grapes could have become wine. Such lost potential. 

Lets face it. Raisins are the oompa loompas of the food world. Small, icky, and just plain wrong.

So this is my new and improved version of broccoli salad, heavy on the bacon, failed-wine free, and…

Argh, sorry, forgot what I was going to say. I started thinking about bacon again. Anyway, here is the recipe. Enjoy!

Ingredients:

5-6 cups broccoli florets

¾ cup mayonnaise

1/3 cup white sugar

3 1/2 tablespoons white vinegar

½ teaspoon salt

1/3 cup sunflower seeds

1/3 cup dried cranberries

8 strips of bacon, cooked and crispy

½ red onion, finely sliced

Directions:

Step 1: In a small bowl, mix mayonnaise, white sugar, vinegar, and salt. Add bacon, cranberries, and sunflower seeds. 

Step 2: In a larger bowl, toss broccoli florets and onion. Slowly pour the small bowl mixture over the tossed mixture in the larger bowl. Stir until all pieces are equally coated. Enjoy!

Serves 4-8 sides. 

Most Popular Recipes

Happy upcoming New Year everyone! I love starting a new year because it is a great time for reflection. When I was first diagnosed with celiacs, I thought it was a terrible thing, but I've learned to be grateful for it.

I never imagined myself being able to cook. 

Learning to cook and creating recipes has been a wonderful (and delicious) creative outlet for me. I've also really enjoyed making my recipe posts, re-creating and sharing other people's favorite recipes, and becoming a part of the gluten-free community. 

I've gotten fantastic feedback about my blog, and I've realized I need to organize my recipes differently on my site so people can find what they are looking for more easily. So that is my blogging New Years resolution. In the meantime, I want to share with all of you my five most popular recipes, by page views. In the next few days I'll post my top five personal favorite recipes! 

Wishing you happiness and health this New Year!

Most Popular Recipes on Celiac Sanctuary

1. Butternut Squash Macaroni and Cheese

2. My First Thanksgiving Turkey!

3. Italian Broccoli Slaw

4. Sweet and Tangy Texas Caviar

5. Steamed Lobster Tails

Broccoli Bonanza Summer Salad

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” - Henry James

I was really craving a good summer salad to go with burgers, but every salad at the store contained gluten or was super unhealthy. So I adapted this recipe from the "classic broccoli salad" so that it was more healthy yet still perfectly tasty! I hope you enjoy it too!

Ingredients: 

1 head of broccoli
1 cup halved cherry tomatoes
8 pieces cooked turkey bacon (cooked and chopped)

1/2 red onion (chopped in large pieces)
1/3 cup cubed sharp cheddar cheese
3/4 cup light mayo
2 tablespoons white wine vinegar
1/8 cup sugar
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon fresh dill

Directions: 

Step 1: Cut broccoli off the stem and into bite sized pieces. In large bowl combine broccoli, tomatoes, turkey bacon, onion, cheddar cheese. 

Step 2: In small bowl mix mayo, white wine vinegar, sugar, salt, pepper, and dill. Pour sauce on broccoli mixture and gently toss until all pieces are covered.

Serves 6-8 sides.