The day after the Fourth of July, we’re excited to share with you our newest picnic-approved salad. We gave it a dry run this week at a gathering with Real Everything and The Paleo Mom, and received positive feedback from kids and adults alike.

We hope you’ll continue our good luck with this salad at your summer, spring, fall, and winter meals. The key to this recipe is the homemade mayonnaise—adding bacon fat to the mix is perfect. Enjoy this recipe, and let us know how what you think in the comments below!

Ingredients

8 C fresh, chopped broccoli

1/2 C diced shallot

1/2 C raisins

4 slices of thick bacon, diced (approx. 1 C)

bacon surprise mayo

1 egg

1 Tbsp apple cider vinegar

2 Tbsp bacon fat

2 Tbsp Dijon mustard

Pinch of salt

Pinch of pepper

3/4 C avocado oil

Method

Bake bacon until crispy. 15-20 minutes at 400ºF; or longer, at 5 minute intervals, depending on bacon thickness. Cool completely and dice.

Put all of the mayo ingredients except the avocado oil into a blender. While blending on high, slowly drizzle in the avocado oil.

Toss broccoli, shallot, raisins, bacon, and mayo until well mixed.

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