Broccoli Salad

Last weekend Cole and I took a little mini-adventure to Bainbridge Island! It was truly the perfect sunny weather, outdoor activity we could've partaken in. Nothing but clear blue skies, picturesque views of the Puget Sound and quality time with my babe in this beautiful place we call home.

Cole actually came up with the best idea for our day trip to pack a picnic so we could enjoy a beautiful beach park. Also, so we could spend more money on beer at the Bainbridge Brewery! Smart kid. Knew I liked him. And while I give him credit for this brilliant idea, I'm the real genius of them all, because I made broccoli salad for our little picnic outing. And this broccoli salad was arguably the highlight of the whole day!

If you've never had broccoli salad before, let me enlighten you. Crisp, hearty broccoli meets its sweet, savory, crunchy match with a creamy dressing, pepper bacon, pecans, red onions and dried cranberries. It is heaven in a mouthful.

You guys, I'm actually kind of obsessing over it!!  I think I can honestly say that I could eat a little of this every day. Once you try it, you'll understand why this simple salad is the perfect picnic companion.

Broccoli Salad

Ingredients

• 1/3 cup Greek yogurt

• 1/3 cup olive-oil based mayo

• 2 tablespoons sugar

• 1 tablespoon red wine vinegar

• 1 teaspoon salt

• 1/2/ teaspoon pepper

• 2 heads of broccoli, chopped into bite-sized florets

• 1/2 red onion, diced

• 1/2 cup pecans, roughly chopped

• 5 strips pepper bacon, cooked and crumbled

• 1/2 cup dried cranberries

Directions

In a large bowl, combine first six ingredients. Add remaining ingredients and stir to combine. Refrigerate for at least an hour before serving - is even better when it sits overnight! Enjoy at any and all of your summer picnics/barbecues.