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.)

Roasted Red Pepper Balsamic Vinaigrette

I googled the spelling and Vinaigrette it is!  This is my go-to dressing.  Though I just as often leave out the roasted pepper, lol. 

2 tbsp. balsamic vinegar
2 tbsp. apple cider vinegar
2 tbsp. honey
1 clove garlic
half of one roasted red pepper
1/2 tsp sea salt
dash of pepper
3 tbsp. diced red onion
1/3-1/2 c. cold pressed olive oil

• blend everything but the olive oil
• turn blender to low and slowly drizzle in olive oil
• leftovers keep 1-2 weeks

Spinach Pomegranite Salad with Poppy Seed Dressing

Pomegranites grow really well here, but surprisingly, I don't know many people who have them in their yards.  I gave my parents one two years ago and it is bearing quite a bit of fruit this year!  There is a gentleman friend of theirs who has many in his orchard and invites us to come help harvest them then take some home.  The only down side to this high antioxidant treat?  It stains--big time!  (Ask me how I know.)
We juice them and freeze the juice to use year round.  Yum!


Spinach Pomegranite Salad

6 c. baby spinach
1/2 medium red onion, sliced
1/4 c. slivered almonds
1/2 c. pomegranite berries

Poppy Seed Dressing

1/3 raw honey
1/3 raw apple cider vinegar
1/4 c. red onion
1/2 tsp. sea salt
2/3 c. cold pressed olive oil
1 tbsp. poppy seeds

Combine salad ingredients.
In a blender, blend all but the olive oil and poppy seeds until smooth.  Turn blender to low and drizzle in olive oil.  Add poppy seeds.  Store left overs in the fridge.