Monday, February 6, 2012

Sunshine Broccoli Salad with Orange Vinaigrette

I think everyone has some version of this salad, but most are laden with mayo (which are mostly made with unhealthy oils--aside from a few brands like Vegenaise and Spectrum).  Here is my Sunshine version.  What gives it this lofty name?  Why because it's a breakfast food at our house, of course!  (How many moms can claim that their children eat broccoli for breakfast and like it?  {grin}  Hey, it has bacon and OJ, so why not???
The vinaigrette is great with any salad as well.   This could easily be made vegan by omitting the turkey bacon and substituting maple syrup or agave nactar for the honey.   I know the photo is not that great--I was in a great hurry to feed ravenous children...

So here's the character list:

For the vinaigrette:

1/4 c. honey
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. sea salt
3/4 c. grapeseed or olive oil (I use grapeseed for breakfast)
1/2 of a large orange or 1/4 c. freshly squeezed OJ
3 tbsp. apple cider vinegar
1 tbsp. onion (minced if you are not using a high-powered blender)
1 tsp. grated orange zest

For the salad:
big bunch of resh broccoli, cut up in small pieces
1/2 lb. turkey bacon, cokked, cooled and crumbled (I prefer Oscar Meyer--it crisps well)
1/2 c. sunflower seeds
1/2 c. sliced almonds
1/2 c. sliced green onions
1/2 c. dried honey sweetened cranberries
1 c. sliced orange

Blend all vinaigrette ingredients except oil on high.  Turning blender to lowest setting (especially if using olive oil, you don't want to bruise it and it'll taste bitter!) and drizzle in oil. 
Mix salad ingredients in a large bowl.  Add dressing and toss well.  Let chill for several hours.  (I make this the night before when I serve it for breakfast.)

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