If you are looking for fresh new ways to add vegetables into your children’s diet… combine it with something they really love. The boys LOVE bacon and having it is a HUGE treat. A traditional broccoli salad usually has mayonnaise and some add bacon. So, I created my version of this favorite classic.
1/2 pound of pastured bacon (or one without hormones and nitrates)
1 red onion (diced)
1 green zucchini (diced)
1 yellow squash (diced)
1 red bell pepper (diced)
2 medium carrots (diced)
1 small bunch beet greens
1 pound of broccoli florets (about 4 cups)
4 cloves of garlic (one for each kid)
Dressing:
1/2 quart whole milk greek yogurt
1/2 cup coconut milk
1 small gala apple, diced
1 garlic clove minced
1-2 Tbsp bacon grease
salt, pepper
* The above ratios can be adjusted based on your taste preferences (or child’s passion for veggies)
Place the bacon on a cookie sheet in a single layer. Slide the bacon into a cold oven and turn the temperature to 400 degrees. Once the oven reaches temperature, check for doneness. I usually drain off the grease into a jar and bake it a few more minutes. Cooking time depends on your oven. But, you want it crispy.
Saute the veggies in coconut oil in a pan over medium heat. It’s best to start with the garlic and onions and then add the carrots. Follow that with bell pepper, zucchini and squash. Finally, wilt in the beet greens. Once all of the veggies are tender, take off the heat and set aside.
Steam the broccoli until al dente (a little tender and bright green in color).
Next, make the dressing. I used grass-fed organic whole milk Greek yogurt and light coconut milk from Trader Joe's. Whisk together all ingredients in a small bowl.
Finally, fold the dressing into the cooked veggies and bacon. Cover tightly and let the flavors marry overnight. The salad is best eaten the next day!
This will keep for 4 days in the fridge. Using Greek yogurt instead of regular yogurt ups the protein value which is important for growing bodies. It also increases satiety… important for Mother’s sanity.
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