Broccoli and Bacon Salad

I swear this is the best recipe you'll try this summer - bacon makes anything better, and this salad is no exception!  The recipe can be found here originally.

Ingredients:

Salad:
2 heads fresh broccoli, washed and cut into bite-size flowerets
½ cup chopped red onion
½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
½ – 1 cup crumbled bacon (approx. 6 to 8 slices for 1/2 cup and 12-16 slices for 1 cup) * I like mine with lots of bacon!

Dressing:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar
½ teaspoon ground black pepper

Method:
1. Add broccoli, red onions, cranberries, almonds and sunflower seeds to a large bowl. (I lightly steamed and cooled the broccoli first, and omitted the onions)
2. Make the dressing by mixing mayonnaise, vinegar, sugar, and pepper in a small bowl.
3. Pour dressing over the broccoli salad and mix thoroughly.
4. Transfer salad to a large plate or serving bowl.
5. Finish the salad off by garnishing with the crumbled bacon.

If you prefer a bacon free version, omit bacon and garnish with ¼ of cranberries and ¼ of slivered almonds. Enjoy!

Marshmallow

The lovely Christine from Pop-In makes the most delicious marshmallow, and she kindly shared her recipe with us - we've got a batch in the fridge setting now, so I'll let you know how it turns out!

Ingredients:
1 cup water
2 Tbsp gelatine
2 cups sugar
1 tsp vanilla essence
¼ - ½ tsp citric acid

Method:
1. Put the water in a large mixing bowl and dissolve the other ingredients in the water
2. Beat until thick and fluffy
3. Tip half the mixture into a baking dish lined with coconut
4. Colour the other half with a couple of drops of red food colouring
5. Pour on top of the first half
6. Put in the fridge to set
7. Coat with coconut when cut