Broccoli Salad with Bacon, Sunflower Seeds, Purple Onion & Raisins

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.  

BROCCOLI SALAD

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.