Total Time: 30 Minutes
- 6 cups broccoli, florets
- 6 slices bacon, nitrate free
- 1/2 red onion, finely sliced
- 1 cup almonds, slivered
- 1/2 cup dried cranberries
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons dark maple syrup
- to taste unrefined sea salt and freshly ground pepper
1. Combine the broccoli, onion, bacon, almonds, and dried cranberries in a large bowl, set aside.
2. In a small bowl whisk together the white wine vinegar, olive oil, dijon mustard, maple syrup, salt and pepper until smooth. Pour over broccoli mixture and toss to coat evenly. Pour into another bowl to serve so that all the ingredients that settled to the bottom when mixing can be on top. Serve chilled or at room temperature.