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Grated Broccoli Salad With Carrots, Apples, And Warm Bacon Vinaigrette

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  • Ready in: Prep: 25 M, Cook: 5 M, Total: 30 M
  • Serves: 8
  • Complexity: easy
Grated Broccoli Salad With Carrots, Apples, And Warm Bacon Vinaigrette

There’s so much crunch and spunk to this salad, I can barely stand it! And it saves well!  You’d think that the bacon fat dressing would do weird things to the salad after refrigeration, but it doesn’t – it stays nice and fresh for days on end (I was eating on mine for 5 days and it stayed crunchy)! Plus the recipe feeds fifty billion people…as in 6 to 8 people, easily. 


  • 4 strips thick cut bacon
  • 2 cups crowns broccoli grated (7)
  • 3 cups shredded carrot
  • 2 cups large honey crisp (or your favorite) apples, peeled and grated (4)
  • 1-1/4 cup raw walnuts chopped
  • 1 cup dried cranberries
  • ¼ cup warm bacon drippings
  • ¼ cup lemon juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt to taste
  • Step by Step Directions

    1. Cook the bacon over medium-high until crispy. Pour ¼ cup of the bacon fat into a measuring cup and reserve for the warm bacon dressing.

      Add the grated vegetables to a large mixing bowl along with the chopped walnuts and dried cranberries.

      Whisk together all the ingredients for the dressing and pour over the salad. Toss everything together well and serve in abundance! Note: if the bacon fat has congealed by the time you make the dressing, you can zap it in the microwave for 20 to 30 seconds to get it to liquefy again.


      *Or your favorite apples.

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