Broccoli salad

• 10 oz broccoli florets
• 1 cup carrots (thinly sliced)
• 4 slice thick cut bacon
• 2 1/2 oz dried cherries
• 1/3 cup pecans
• 1/3 red onion (chopped)
• 2 tbsp extra virgin olive oil
• 3 1/2 tbsp apple cider vinegar
• 1 1/2 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp chicken bullion granules

1. Cook bacon in a frying pan.
2. Once its done, let it cool/absorb the oil on a paper towel.
3. Then cut it into small pieces.
4. While bacon is cooking, coarsely chop up onion and carrot (ideally you want to use a vegetable peeler or cheese grater, but I used a knife and it was fine, just took longer).
5. Discard most of the bacon grease, saving enough for a thin layer to cover the bottom of the pan.
6. Add the broccoli to the greased pan on high for about 4 minutes or until the broccoli is slightly cooked and has just started getting darker in color.
7. Add the broccoli, carrots, onion, pecans, cherries, and bacon pieces to a large bowl.
8. Whisk the EVOO, apple cider vinegar, garlic powder, honey, and chicken bullion until well mixed and you think it tastes good (you can easily make it sweeter/saltier/more bitter by altering the ingredients)
9. Add the vinegarette to the broccoli mixture and toss until well combined.

broccoli florets, carrots, bacon, cherries, pecans, red onion, extra virgin olive oil, apple cider vinegar, honey, garlic, chicken

Taken from cookpad.com/us/recipes/339211-broccoli-salad (may not work)