Summer Broccoli and Bacon Salad

• 8 - 12 slices of bacon, crumbled
• 3 heads of broccoli, chopped, (about 1 1/2 lbs.)
• Olive oil
• 3 bell peppers, sliced
• 1 c. frozen or fresh corn
• Salt and pepper

Light Citrus Dressing

• 1 Tbsp. bacon grease
• 1 Tbsp. olive oil
• 3 Tbsp. orange juice
• 2 Tbsp. lemon juice
• 2 tsp. brown sugar

1. In a medium skillet, brown the bacon. Set strips on a plate lined with a paper towel. Then, reserve 1 Tbsp. of grease for the dressing. Next, with about 1 Tbsp. of oil (either leftover grease or olive oil) lightly sauté the peppers for 3-5 minutes. Add about 1-2 tsp. of oil and lightly sauté the corn for 3-4 minutes. Season with salt and pepper.
2. Meanwhile, in a large pot of boiling water, blanch the broccoli for 1-3 minutes. Drain and allow to cool. Then, chop into smaller pieces. In a large mixing bowl, add the broccoli, bacon bits, peppers, and corn.
3. In a small bowl or mason jar, add the bacon grease, olive oil, orange juice, lemon juice, and brown sugar. Whisk or cover and shake. For a stronger flavor, double the recipe. Pour over the broccoli salad and carefully stir. If desired, garnish with chopped cashews. Serve warm, cold, or room temperature.