Page 27 - Livret de recettes des aînés en santé

D I S C O V E R T H E R E C I P E F R O M
Elizabeth Eakin

Broccoli Salad,

red grapes, bacon and

sunflower seeds

Ingredients
8 slices of bacon 1 cup mayonnaise
1/3 cup senflowers seed 3 tablespoons apple
kernels cider vinegar
1 large head broccoli, cut into 2 tablespoons of
bite-size pieces white sugar
1/3 cup diced red onion 1 pinch black pepper

1 cup seedless red grapes,
halved

Cook the bacon in a large skillet over medium-high
heat, turning occasionally, until evenly browned,
about 10 minutes. Drain the bacon slices on paper
towels. Crumble 7 slices of bacon; toss with sunflower
seeds in resealable bag.
Mix the broccoli, onion and grapes in a bowl. In bowl,

whisk together mayonnaise, vinegar, sugar and black
pepper; stir in last slice of crumbled bacon.
Pour dressing over broccoli mixture; toss to coat
evenly.
Cover the bowl with plastic wrap and refrigerate to
allow the flavours to blend, about 2 hours.
Sprinkle bacon-sunflower mixture over salad before

serving; toss well. 27