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When I want a salad I just clean out the fridge and throw something together. But lately, I have been craving veggies that are adorned in a beautiful setting of multiple ingredients. Have you ever had the cooked version of the Broccoli Raisin Salad? I remember them at just about every family pot-luck. It is delicious but if you are wanting to stay raw or just eat better, the recipe below fits the bill and satisfies the taste buds. The original cooked recipe contains dairy and bacon…you won’t find that here, but you will find flavor!
One day I made a huge Three Green Salad and this salad. I dished both up for my sweetheart’s lunch. He ended up mixing the two and FELL IN LOVE with the combination! So keep that in mind if you want to create another variation of these combined salads.
In this recipe I used a MCT oil which stands for, medium-chain triglyceride. It is derived from coconut oil and sometimes palm oil. MCT oils are a special class of fats that are digested and handled by the body in a different way than most fats. Coconut oil is also a medium-chain triglyceride oil.
This oil is absorbed directly into your liver where it is metabolized and acts more like a carbohydrate, providing instant and sustained energy for your body. It is also know as a wonderful tool to use in losing weight and in maintaining your optimal weight. It does this by boosting your metabolism and helping to optimize the production of thyroid hormones. Diabetics could benefit from using MCT oil as it helps to regulate blood sugar levels
There is a lot of information on the web about MCT oils, so if interested, I encourage you to do some more reading. There are so many other health benefits to it and knowledge is power! (source, source)
I originally posted this recipe 12/5/2010 but did a little upgrading and added a new photo. Nothing like giving an old recipe, new life!
Yields 7 cups