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Broccoli + Fresh Corn + Bacon Salad
This one is an ABSOLUTE CROWD PLEASER!
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Broccoli + Fresh Corn + Bacon Salad 
This one is an ABSOLUTE CROWD PLEASER! 
If you’re planning a backyard get-together this weekend, then this lil’ beauty *must* be apart of your menu!
Our family LOVES Clean & Healthy Food…BUT…you might be surprised to know we aren’t super-duper rigid with our eating habits either.
If you’ve been following CFC for a while, then you may know that we’re pretty balanced over here at our house – meaning that I do believe there’s a place for EVERYTHING in moderation, so long as we’re choosing the good, healthy stuff MOST of the time.
I really try to teach our kids to ENJOY this process of selecting, preparing, and eating food together with loved ones. It should be FUN!
A healthy mindset around food means bringing balance into the equation.
Y’all know we’ve gotta have some of this Broccoli + Corn + Bacon Salad while we celebrate the last few weeks of Summer, and ENJOY this fresh corn harvest season!
Sweet corn on the cob is in season during the last few months of the Summer, and we love to serve it at our BBQ’S while it’s at its peak!
Try to find a farm locally that grows their own organic corn…or even better: plant a few stalks along your own fence line next summer!
Our family chooses to include bacon in our meals several times each month…with 6 teenagers here – it’s just one of our family favorite foods that we don’t want to give up.
I do try to choose very high-quality bacon that is nitrate-free, humanly raised, and usually only buy it when it’s on sale!
I hope you enjoy this recipe with your friends and family! Let me know below in the comments how you like it! (Please!)
➡️ Rachel’s Tips:
I REALLY prefer golden raisins over the typical raisins we all grew up with.
Golden raisins are much more plump, and juicy, with a more delicious, fruitier, & lighter flavor. Have you tried them?
If you search the health food stores or maybe Amazon, you can often find raisins sweetened with pure apple juice rather than cane sugar.
Makes about 8 servings
Ingredients:
- 2 medium heads of broccoli
- 2 large carrots
- 2 cups fresh or frozen organic corn
- ½ cup raisins, or golden raisins
- ½ cup pecans, or nut of choice, roughly chopped
- 6-8 slices of nitrate free bacon, cooked, crispy, and crumbled
- ½ cup shredded cheese of your choice
For the dressing:
- 1 cup plain Greek yogurt
- 2 Tbsps raw honey
- 2 Tbsps Dijon mustard
- 2 tsps apple cider vinegar
- 3 Tbsps sweet onion, minced
Instructions:
Whisk all of your dressing ingredients together really well, in a glass bowl and refrigerate until ready to use.
Thoroughly rinse your broccoli under cold running water to remove any dirt. Allow excess moisture to drain on a kitchen towel.
Bring a large pot of salted water to a boil. Drop shucked ears of corn into your boiling water and steam just 2-3 minutes. Remove from water to a large bowl and allow to cool a few minutes until you can handle them. Cut kernels off of cobs.
Chop the broccoli into very small florets, all roughly the same bite-sized pieces, then place in a large bowl.
Peel and shred your carrots.
Add in the shredded carrots, corn, raisins and pecans into the broccoli bowl.
Drizzle your prepared dressing on top and toss really well.
Crumble the cooked bacon on top and sprinkle with cheese, stir well and serve immediately, or place back in the fridge, covered, for up to an hour before you plan to serve.
Store any leftover salad in an air-tight container for up to 2 days.
Enjoy!
❤Rachel
Ingredients
- 2 medium heads of broccoli
- 2 large carrots
- 2 cups fresh or frozen organic corn
- ½ cup raisins, or golden raisins
- ½ cup pecans, or nut of choice, roughly chopped
- 6-8 slices of nitrate free bacon, cooked, crispy, and crumbled
- ½ cup shredded cheese of your choice
For the dressing:
- 1 cup plain Greek yogurt
- 2 Tbsps raw honey
- 2 Tbsps Dijon mustard
- 2 tsps apple cider vinegar
- 3 Tbsps sweet onion, minced
Instructions
- Whisk all of your dressing ingredients together really well, in a glass bowl and refrigerate until ready to use.
- Thoroughly rinse your broccoli under cold running water to remove any dirt. Allow excess moisture to drain on a kitchen towel.
- Bring a large pot of salted water to a boil. Drop shucked ears of corn into your boiling water and steam just 2-3 minutes. Remove from water to a large bowl and allow to cool a few minutes until you can handle them. Cut kernels off of cobs.
- Chop the broccoli into very small florets, all roughly the same bite-sized pieces, then place in a large bowl.
- Peel and shred your carrots.
- Add in the shredded carrots, corn, raisins and pecans into the broccoli bowl.
- Drizzle your prepared dressing on top and toss really well.
- Crumble the cooked bacon on top and sprinkle with cheese, stir well and serve immediately, or place back in the fridge, covered, for up to an hour before you plan to serve.
- Store any leftover salad in an air-tight container for up to 2 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 medium heads of broccoli
- 2 large carrots
- 2 cups fresh or frozen organic corn
- ½ cup raisins, or golden raisins
- ½ cup pecans, or nut of choice, roughly chopped
- 6-8 slices of nitrate free bacon, cooked, crispy, and crumbled
- ½ cup shredded cheese of your choice
For the dressing:
- 1 cup plain Greek yogurt
- 2 Tbsps raw honey
- 2 Tbsps Dijon mustard
- 2 tsps apple cider vinegar
- 3 Tbsps sweet onion, minced
Instructions
- Whisk all of your dressing ingredients together really well, in a glass bowl and refrigerate until ready to use.
- Thoroughly rinse your broccoli under cold running water to remove any dirt. Allow excess moisture to drain on a kitchen towel.
- Bring a large pot of salted water to a boil. Drop shucked ears of corn into your boiling water and steam just 2-3 minutes. Remove from water to a large bowl and allow to cool a few minutes until you can handle them. Cut kernels off of cobs.
- Chop the broccoli into very small florets, all roughly the same bite-sized pieces, then place in a large bowl.
- Peel and shred your carrots.
- Add in the shredded carrots, corn, raisins and pecans into the broccoli bowl.
- Drizzle your prepared dressing on top and toss really well.
- Crumble the cooked bacon on top and sprinkle with cheese, stir well and serve immediately, or place back in the fridge, covered, for up to an hour before you plan to serve.
- Store any leftover salad in an air-tight container for up to 2 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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