Do you shop at the bulk stores, like Costco or Smart and Final?

I do. Even though there are only 2 of us eating, certain things just make more sense to buy in bulk for financial and convenience reasons. However, sometimes I get a little carried away and buy WAY TOO MUCH of something. And by sometimes I mean everytime I go there. Like broccoli.

As if 2 people can eat 5 lbs of broccoli in 1 week? But that sure didn’t stop me from buying a bag the size of a small child. I was convinced we could polish it off. The week came and went and only maybe, if I am generous, 1/4 of the bag was gone. I HATE wasting food, especially produce that is good for me. I googled recipes with broccoli and was reminded of a broccoli salad, and how much I love them! As I was deciding what else to put in the salad I realized how many of the other ingredients are from bulk stores: turkey bacon, dried cranberries and raisins.

Clearly I need to have an army of children, because I already shop like I do. My poor cupboards don’t even close because they weren’t made for bags and boxes as big as the ones I buy.

Because I always like to add extra of this ad that, I basically added a little of everything that was in my kitchen. Hence the name of the salad. Some people leave their broccoli raw in their broccoli salad, I don’t. I like it cooked just slightly so it is more tender and absorbs the dressing. But it is just preference. This is one of my favorite salads b/c it can be made a day ahead of time are even served at room temperate. Which makes it great to make for lunches for the week or to take to potlucks and picnics.

1 teaspoon salt
6 cups fresh broccoli florets (about 1 pound of florets)
1/2 cup almonds, chopped, slivered or sliced (I used honey sesame almonds from Trader Joe’s and chopped them)
1/2 cup cooked, crumbled turkey bacon
1/4 cup of red onion, chopped
1/2 cup celery, diced
1/2 cup raisins
1/2 cup dried cranberries

1/4 cup mayonnaise (I used light)
1/2 cup nonfat plain yogurt
1 tablespoon apple cider vinegar
2 tbsp honey

Bring a large pot of water to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.
*I squeeze the broccoli with my hands to get all excess water out b/c draining it doesn’t get all the water out.

Combine cooked broccoli florets, almonds, chopped turkey bacon, chopped onion, celery, raisins and dried cranberries in a large serving bowl. In a separate bowl, whisk together mayonnaise, yogurt, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly (about 2 hours) before serving.

Serves 4 to 6.