So summertime is fast approaching and and it’s “do-or-die” time to get in the gym in order to get the bod ready.  I’m trying to eat more salad but it’s tough when there is so much other good tasting (and fattening) food always around me.  Well, I found this recipe online and thought it might be the best of both worlds.  It’s a salad, full of high-fiber, low-fat  veggies, but it also has my all-time favorite food…BACON!  How can a recipe go wrong with bacon in it?  Try this one out and let me know what you think.

Red Broccoli Salad

Ingredients:

• 2 pounds bacon
• 1 large head fresh broccoli, chopped
• 3/4 cup chopped celery
• 1/4 cup minced green onions
• 1/4 cup diced red onion 1 1/2 cups seedless grapes, halved
• 3/4 cup blanched slivered almonds
• 1/4 cup white sugar
• 2 tablespoons distilled white vinegar
• 1 cup mayonnaise

Directions:

1. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Cool, and then crumble.
2. Preheat oven to 300 degrees F (150 degrees C). Spread slivered almonds on a cookie sheet. Bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. Cool.
3. In a small bowl, mix together mayonnaise, sugar, and vinegar. Set aside.
4. In a large bowl, combine broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. Toss with mayonnaise dressing. Chill for several hours in the refrigerator.

Nutritional Information:

Amount Per Serving

Calories: 338 | Total Fat: 27.5g | Cholesterol: 38mg