Broccoli Salad

The thing that I struggle with the most, in regards to cooking, are side dishes. I think it's because I am not very picky and I really love simple veggies. I am completely satisfied with sauteed mixed veggies, or roasted veggies; However, I decided to try something new and perk up my favorite roasted broccoli dish.


Ingredients:

• 1 lb broccoli florets (not frozen)
• 2 Tbsp olive oil
• garlic powder
• 3/4 cup slivered almonds
• 6 slices bacon
• 1/3 cup raisins
• 1/3 cup unsweetened, dried, cranberries
• apple cider vinegar
• salt and pepper

Instructions:

1. Preheat oven to 400 degrees
2. Rinse and cut broccoli into bite sized pieces
3. Mix 2 Tbsp olive oil in with broccoli. Sprinkle with garlic powder
4. Put broccoli on a cookie sheet lined with foil and bake for approx 30 minutes, or until broccoli is beginning to brown
5. Meanwhile, cooke bacon in skillet until crispy. When bacon is almost done, throw in the slivered almonds. Let the almonds toast in the bacon fat until they start to brown. Remove almonds and bacon from skillet - let cool, then crumble bacon
6. In your serving bowl, add about 3 Tbsp of the rendered bacon fat (optional), bacon pieces, toasted almonds, raisins, and cranberries
7. Once broccoli is finished, add broccoli to serving bowl. Drizzle a bit of apple cider vinegar (you don't need much. Maybe 1/2 Tbsp) in the bowl. Sprinkle salt and pepper to taste.
8. Mix well and serve