COCONUT BACON:

30 MINUTES PRIOR TO COOKING

• In an airtight container, add coconut and all other ingredients
• Put the top on the container
• Shake
• Place in refrigerator for a minimum of 10 minutes, ideally 30 minutes, or overnight if planning ahead
• Preheat oven to 350.
• On a cookie sheet, cover with parchment paper
• Remove the coconut mixture from the refrigerator
• Give it one last shake, and using the top drain any excess fluid
• Place a single layer of marinated coconut on the cookie sheet
• Use a spatula to spread a single layer, attempting to reduce a thick layer
• Place in a 350-degree oven for 10 minutes
• Remove from oven; using a spatula, flip and move bacon around the pan, still maintaining a single layer
• Cook another ten minutes
• Remove from the oven and let cool completely.

SALAD: 

• Prepare the broccoli. Cut the core from each head of broccoli. (My dogs love the core; they actually cry for it, so waste not, want not).
• I washed my broccoli in my steamer basket to save a step.
• Steam the broccoli for 10 minutes. It is recommended to steam it for 14 or 15 minutes, but that is too much. You want it, al Dante. Or, you can skip this step if you prefer broccoli raw.
• As soon as the broccoli is done, immediately transfer it to an ice bath to stop it from cooking.
• Now, take the broccoli and place it on a paper towel to drain the excess water.
• Chop broccoli bite-sized pieces
• Put broccoli, onions, celery, dried cranberries, and Vegan Coconut Bacon in a large mixing bowl.

DRESSING:

• In a blender, blend all the ingredients together until smooth.
• Set aside

PUTTING IT TOGETHER:

• Pour the dressing on the broccoli mixture and mix well.
• Put the dressed salad in an airtight container and place it in the refrigerator.
• *The ingredients need to meld, so leave overnight and then mix before serving.