Delicious Dairy Free Broccoli Salad

My hubs and I eat this by the bowl full––it’s SO delicious.

I made it for a football Sunday with my family and everyone loved it. Which was great because no one could tell I used vegan mayonnaise (hehe). I also made it in summer for pool days and the big bowl was gone before I could go back for more.

It’s so simple and can be made very quickly…aka, my kind of recipe!

INGREDIENTS

NOTE: I choose all organic ingredients for this recipe to avoid pesticides , heavy metals, and other chemicals.

• 2 bags of broccoli florets (cut into smaller pieces)

• 1/2 - 3/4 jar of Sir Kensington Fabanaise (I purchase mine cheaper at Whole Foods)

• 1 bag of turkey bacon

• 1 red onion

• Cranberries

• Dijon mustard (to taste)

• Salt and pepper (to taste)

• 1 TSP white wine vinegar (optional)

INSTRUCTIONS

1. Cook turkey bacon on stovetop and set aside to crisp.

2. While bacon is cooking, chop onion and broccoli into smaller pieces and put into a large bowl.

3. Once bacon finishes, cut into smaller pieces.

4. All to the bowl with broccoli and onion mixture. Add cranberries. Mix in Dijon mustard, fabanaise, white wine vinegar, salt and pepper.

5. Put in refrigerator for at least 30 minutes and serve chilled.

Enjoy!