Wednesday’s Wonderful Recipes…

Hello Dear Friends,

One of our Bible study friends made this last week for our fellowship. She sent the Pinterest link and I can’t wait to make it for my family. We are going to have this the day after Thanksgiving!! YUMMY!

Have a wonderful evening in the Lord,


Broccoli Salad

May 27 2011 by 

I don’t know what it is about spring time but as soon as the warm weather hits I start craving broccoli salad.  I go through a phase where I literally eat it at every meal for about 2 weeks.  I’m strange.  I know.  It’s just so yummy!!!!



  • 1 head broccoli, stems removed and florets cut into pieces
  • 4 slices cooked bacon, crumbled (I used Applegate Farms Sunday Bacon)
  • 1/2 cup red onion, chopped
  • 1/2 cup raisins
  • 3/4 cup mayonnaise (I used Spectrum Brand Organic Mayonnaise)
  • 2 tbsp white vinegar
  • 1 1/2 tbsp raw honey or coconut nectar
  • 1/4 cup roasted no salt added sunflower seed kernels
  • sea salt and freshly ground black pepper to taste


  1. In a small bowl combine mayo, vinegar, honey, salt and pepper.  Mix well and set aside.
  2. In a large bowl combine broccoli, bacon, onion and raisins.  Gently stir in the mayo dressing.
  3. Sprinkle with sunflower seeds and serve immediately.

Nutritional Info:

Makes 6-8 servings.

Serving size approximately 1 cup.

Nutrients per serving:  Calories: 173, Cal. from Fat: 77.5, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 17.5g, Fiber: 2g, Sugars: 10.5g, Protein: 4g, Sodium: 174mg, Chol: 2.5mg


Leftover salad should be stored in an airtight container in the fridge for up to 2 days.

It’s best to reserve some of the sunflowers seeds for any leftovers.  The sunflower seeds will lose their crunch by the next day.

Recipe Credit:


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