It is important to pay attention to the sources of your ingredients. Bacon, for example, can contain corn syrup and/or soy additives, but doesn't always; Applegate Sunday Bacon, for example, consists entirely of pork, water, salt, cane sugar and celery powder and so is a good choice at my house. Use real maple syrup, not maple-flavored corn syrup; besides being corn-free, it tastes a whole lot better. Don't skip the step about peeling the tomatoes: one goal of peeling them is to get rid of their wax coating, which may contain corn, soy, or dairy ingredients. If you need to avoid white vinegar (corn, yeast), mix up your own mustard (click on the link provided: mustard is surprisingly easy to prepare yourself).
4-6 slices bacon (See Bacon in the Glossary)
4 c. broccoli cut into small florets
2 medium vine-ripened tomatoes (See Produce in the Glossary)
3 green onions, trimmed and sliced
(optional) 1-2 Tb. chopped dill leaves (See Produce in the Glossary)
dressing (recipe follows)
Fry the bacon and cut it into chunks; set aside. Prepare a large bowlful of very cold water. Fill a medium pot with salted water and bring it to a boil. Add the broccoli to the boiling water, bring it back to a boil, and cook for one minute. Dredge the broccoli out of the boiling water and immediately get it into the bowl of cold water. Leave it there until thoroughly chilled; drain it thoroughly and set it aside. Get a fresh bowlful of cold water ready. Dunk the tomatoes into the boiling water. Scoop them out after about 15 seconds and get them into the bowl of cold water. Leave them there for a couple of minutes. Take out, peel, seed, cut into chunks and set aside.
Just before serving, combine the bacon, broccoli, tomatoes, green onions, dill and dressing. Adjust salt to taste.
3 Tb. freshly squeezed lime juice (See Juice in the Glossary)
3 Tb. olive or other oil (See Oil in the Glossary)
2 Tb. prepared mustard
2 Tb. maple syrup
1/2 tsp. salt (See Salt in the Glossary)