This Broccoli Salad is a remade version of the classic broccoli salad. I had a nutrition class back when I was in nursing school and we had to re-make a recipe to make it more healthy. You’ll notice bacon in the recipe and may argue that it is not so healthy. True, but sometimes a person just has to keep the bacon–yeah, baby.
This broccoli salad is diabetic friendly as well as being darn good. Dried cranberries are used instead of the traditional raisins. Light mayo replaces the full fat regular mayo. Originally I used Splenda to replace the white sugar, but since the advent of Agave, I think that would also be a good choice. Of course white sugar can be used instead of the Splenda or the Agave, it’s all up to your personal preference.
Raw broccoli is generally used in this salad, however, I prefer to give the broccoli a quick steam for about 2-3 minutes. This sets a beautiful bright green color which makes the salad look so appealing. In order to halt the cooking process, I either plunge the broccoli into an ice water bath (this is called ‘shocking’ the broccoli) or run it under cold water. Because our water comes from the mountains it is pretty darn cold for most of the year. This process leaves the texture of the broccoli crisp.