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Crunchy Yummy Broccoli Salad

My good buddy at Pedernales Fellowship, Marilyn Batten, brought this to our women’s potluck recently and we were all like WOW! I love broccoli anyway but always looking for more ways to use it rather than steamed with cheese sauce if you knows what I mean! So had to include this one in the Gluten Free Lady holiday recipes! Great for potlucks and your next holiday gathering!

This recipe is from

Sources have said that confirmed broccoli haters have changed their minds after tasting this one!  They said to make it a day ahead to let the ingredients all marry together at the party!  I use Coconut Palm sugar because it has a lower glycemic index and I always use the best bacon from Whole Foods with no nitrates or all that other junk that’s in the cheaper stuff!  Everything is better with bacon anyway right so we might as well use the best! 

10 Slices Bacon

1 Head fresh Broccoli, cut into bite size pieces

1 / 4 cup red onion chopped

1 / 2 cup raisins or cranberries

3 Tablespoons white wine vinegar

2 Tablespoons Coconut Palm Sugar

1 Cup Hellmann’s mayo (because it’s gluten free gang)

1 Cup Sunflower seeds (you could use pine nuts or even walnuts in this recipe! Hey get creative, I do!)

Place bacon in a large, deep skillet. Cook over medium heat until evenly brown, drain, crumble and set aside.

In medium bowl, combine broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar, and mayo. Pour over broccoli mixture and toss until well mixed. Refrigerate for at least two hours.

Before serving toss with the bacon and sunflower seeds..


Enjoy the Journey!

Gluten Free Lady… XO!


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