Since the weather is still amazing, my goal for the week is to put together the perfect picnic. A picnic, in my mind shouldn't equal a stop to WaWa and some florescent Cheeto fingers, it should be homemade goodness packed in a pretty basket. Right?!
So far I've lost on all fronts; the two picnics we've had so far this year included a little too much convenience food. But here we go! A new leaf...picnic food you can stand behind.
In keeping with that theme, this week I am working on tote-able recipes that would be worthy of a blanket under the stars, across from the waves, or adjacent to the horses. Here's to a great Spring picnic!
Today's try: Broccoli salad. Thanks to my lovely friend and Southern Belle, Laura Allen, I found this great recipe. It's easy peezy, no cooking (unless you count the bacon in the oven, which is kind of like Paleo potpourri), and simply stirring.
eh, a little of this...a little of that...no exact measurements needed
2 heads of raw broccoli 1/2-3/4 cup raisins 1/2-3/4 cup raw sunflower seeds 1/2-1 whole chopped purple onion 6 slices cooked bacon, chopped 1 cup grated cheddar cheese (I love the white raw Organic Valley cheddar) 1/2 cup mayo 1 tsp sugar 1/4 apple cider vinegar (Braggs!)
Whisk together mayo, sugar, and cider. Stir with other ingredients. Scarf.
*This time I tried it with some Seven Stars plain whole milk yogurt mixed in to save on the mayo and it was great. Feel free to give it a go.