Spring Salad

My beautiful sister in law made a version of this over our annual spring break lake house trip and it was delicious! So, I decided to put my own little spin on it and share with you guys! Make it a little bit ahead of time so it can sit in the fridge and let the flavors develop.

Spring Salad

  • Servings: 6 to 8
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Ingredients

8 slices of cooked bacon, crumbled

2 large heads of broccoli, chopped in bite size pieces (like little trees)

2 celery ribs, diced

1 bundle of green onions, chopped

1 cup of green or red grapes, halved (optional: I didn’t like how they kept, but if eaten right away then they’ll be fine)

2 boxes of raisins or dried cranberries (the kids size, can add a little more if you omit grapes)

1/2 cup chopped walnuts, pecans, sliced almonds or Pepitas

3/4 cup homemade, Chosen Foods Avocado or Primal Kitchen mayo (more or less depending on taste)

A few tablespoons of Dijon mustard

2 T apple cider vinegar

Directions

Combine all ingredients in a large bowl with a lid and shake or stir to combine. Let sit in fridge at least an hour or two before serving. Enjoy!

Tip: if you’re planning on having leftovers, you might want to add bacon, raisins, and grapes right before serving because they don’t do too well sitting in fridge over time.

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