Broccoli Salad: A green, lean take anywhere meal.
In a large saucepan, bring 5 cups of salted water to the boil. While waiting to boil, prepare a large bowl by filling with ice and cold water.
Add broccoli florets to the boiling water and cook until becoming slightly soft and colour becomes more vibrant (1-2 minutes). Remove broccoli from saucepan with a slotted spoon and place directly in the ice water (this is called blanching). When cool, drain the florets with a colander.
In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
In a seperate medium bowl, combine the mayonnaise, apple cider vinegar and the salt and pepper. Mix thoroughly. Pour over broccoli salad and stir.
In a small saucepan, fill with water and bring to boil. Add eggs directly into water and let boil for approximately 4 minutes. Take out of saucepan and add to a bowl of ice water (this will help make them easier to peel).
Enjoy your salad with a boiled egg on the side and a tin of tuna.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.