Recently my Mom was laid up for a few weeks. It was hard on her because she is incredibly active here on the ranch. There really wasn’t much I could do to help her with Dr. ordered rest, but I could make her comfort food. There was a lot of tomato soup, grilled cheese, broccoli bacon salad and this little gem of a recipe. There are about a million versions of this floating around the internet, this one happens to be our favorite. I think next time I might switch it up a little and add some sweet purple onion. It’s always a crowd pleaser so think about making it for your next pot luck.
Tuscan Ravioli Salad
1 lb. cheese ravioli
1/4 c. extra-virgin olive oil
3 tbsp. good balsamic vinegar
1 tbsp. honey
Dash of red pepper flakes
ground black pepper
1 cup cooked bacon or pancetta, crumbled
1 cup baby spinach
1/2 cup sun-dried tomatoes, chopped
1/2 cup freshly grated Parmesan
I like this salad because it has lovely colors. Makes me happy.
Cook ravioli according to package directions. Drain and transfer to large serving bowl.
Meanwhile, mix olive oil, vinegar, honey and season with salt and peppers to taste.
In the large serving bowl add bacon, spinach, sun-dried tomatoes, parmesan and dressing, toss until well combined.
I had to add a picture of bacon. Had to.
This is a deathrow food for me (you know, if I ever have to request a last meal, this will be it). It’s simple, no frills – yet absolutely delicious. If it had carbs and chocolate all my favorite food groups would be represented. People have been know to hide bowls of this in the refrigerator from other family members. I love to take it to potlucks because it is always a hit. It’s also really easy to change depending on your tastes and preferences. You can use raisins instead of grapes, omit the onion, etc. I also enjoy using flavored vinegars. Fruity flavors such as pineapple or mandarin work well. Just go make this, and hide a bowl for yourself…
Here it is, in all it’s glory – Bacon Broccoli Salad
Bacon Broccoli Salad
- 2 cup seedless red grapes
- 1 pound good bacon strips, cooked and crumbled
- 2 cup fresh broccoli florets
- 1 cup chopped red onion
- 1.5 cups sharp cheddar cheese
- 1 cup sunflower seeds
- 2/3 cup mayonnaise
- 1/3 cup sugar
- 3 tablespoons vinegar (I like to use a mix of a fruity and a balsamic)
I like it because it’s colorful too, almost makes it seem healthy!
In a large bowl, combine grapes, bacon, broccoli, onion, cheese and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat.
Cover and chill for at least 1 hour. Stir before serving.