BROCCOLI KALE SALAD

6 slices bacon, cooked until crispy and crumbled

4 cups broccoli florets

1/4 cup chopped onions

1 large tomato, chopped

1/2 cup dried cranberries

1/4 cup pumpkin seeds

2 cups chopped baby kale

1 cup shredded aged cheddar

1/2 cup mayonnaise

1 tbsp cider vinegar

1 tbsp sugar

1/2 tsp sea salt

Whisk together mayonnaise, vinegar, sugar and salt and set aside.

In large bowl toss together veggies.

Drizzle dressing over all and toss again.

Sprinkle with cheese and enjoy.

 

 

Galley Kat Notes

If you aren’t consuming this all in one meal,

I would suggest leaving out the kale and cheddar,

tossing the rest of the vegetables with the dressing.

Add the kale and top with cheddar with each serving.

 

Captain’s comment:

“I could easily make a meal of just this salad”