| bunch broccoli, cut into small florets | 1 bunch |
| raisins | 1/2 cup |
| pumpkin seeds | 1/4 cup |
| finely minced red onion | 1/4 cup |
| chopped pecans (optional) | 1/4 cup |
| red wine vinegar or apple cider vinegar | 1/4 cup |
| Salt and black pepper | |
| #mayonnaise 1/2 cup (use following ingredients to make 1 cup) | |
| large egg, at room temperature | 1 |
| fresh lemon juice | 1 tsp |
| apple cider vinegar | 1 tsp |
| mustard powder | ½ teaspoon |
| sea salt | ½ teaspoon |
| avocado oil or macadamia nut oil | 1 cup |
In a large bowl, mix together the broccoli, raisins, sunflower seeds, onion, and pecans (if using).
In a separate bowl, whisk together the mayo, vinegar, and reserved bacon drippings.
Pour the dressing over the broccoli and mix in the bacon. Season with salt and pepper to taste. Refrigerate until ready to serve.
You can easily convert this into an Asian-style salad by making a few changes: Swap out the red onion for 3 or 4 thinly sliced green onions. Omit the bacon. Substitute 2 tablespoons sesame seeds for the sunflower seeds. For the dressing, use rice vinegar instead of red wine vinegar and add 2 teaspoons sesame oil along with the mayo.
