(recipe via health bent)
1 lb broccoli, chopped
3/4 cup slivered or chopped almonds
1/2 cup raisins
6 slices bacon
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar
salt + pepper
First, crisp your bacon. Preheat your oven to 375ºF. Place bacon on a baking sheet and bake until brown and crispy, about 25 minutes.
While the bacon is getting crispy, prepare the rest of the salad. Remove the leaves on the base of the broccoli and with a knife, trim off the "skin" of the broccoli stem, so you’re left with the tender, pale green center. Chop up the stem into tiny, bite-size pieces and do the same with the florets. Complete broccoli utilization–woohoo!
Get out a large bowl and add the chopped broccoli, vinegar, olive oil, almonds, raisins and salt + pepper.
Once the bacon is done, remove from the oven and let it cool. Once cooled, chop or crumble up the bacon and add it to the bowl. Toss everything to combine and serve immediately, or chill and serve later.