This summer salad is great for picnics! Just toss everything in an airtight container and let sit for up to 3 days to really get those flavors married to each other. 

Maintenance | Serves 2
Prep time: 15 minutes | Total time: 2 hours

Ingredients

Vinaigrette:

1/4 cup safflower mayonnaise
1 tablespoon Dijon mustard (no sugar added)
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary
2 fresh basil leaves
1 garlic clove, chopped
Juice of 1 lemon
1/4 teaspoon xylitol (optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Salad:

4 cups broccoli florets
2 large apples, cored and diced (I prefer Red Delicious)
4 ounces cooked chicken, diced
4 slices nitrate-free, no-sugar-added turkey bacon, cooked until crisp and crumbled
1/2 cup raw almonds, chopped

Directions

1. Make the vinaigrette: In a high-powered blender, combine the mayonnaise, mustard, vinegar, rosemary, basil, garlic, lemon juice, xylitol (if using), salt, and pepper. Blend until smooth.
   
   
2. Make the salad: In a large bowl, stir together the broccoli, apples, and chicken to combine.
   
   
3. Pour the dressing over the salad and toss to coat everything with the dressing. This salad tastes best if you refrigerate it for at least 2 hours or up to 3 days in an airtight container before serving, toss in the bacon and almonds.