Broccoli Salad
This refreshing and velvety broccoli salad offers a delightful crunch and vibrant flavor, making it an ideal choice for potlucks, barbecues, or as part of your meal prep routine. It's also gluten-free and can be made dairy-free if desired.
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Ingredients
- 8 slices center cut bacon
- ½ cup shelled raw sunflower seeds
- ¼ cup crumbled goat cheese
- ½ cup mayonnaise
- ¼ cup plain fat-free Greek yogurt
- 1 large head broccoli florets
- ⅓ cup diced red onion
- ½ cup dried unsweetened cranberries
Equipment Needed
- sheet pan
Instructions
- 1
In a skillet, fry the bacon over medium heat until it reaches a crispy, golden-brown texture, which should take approximately 4 minutes per side.
- 2
Alternatively, if you wish to bake the bacon, place it on a sheet pan and cook it in a preheated oven set to 400°F (200°C) for 15 to 20 minutes, until it is crispy.
- 3
Once cooked, remove the bacon and place it on a plate lined with paper towels to absorb excess grease and allow it to cool. Then, chop or crumble the bacon as desired.
- 4
While the bacon is preparing, take a large mixing bowl and combine the broccoli florets, diced red onion, dried cranberries, sunflower seeds, and crumbled goat cheese.
- 5
In a separate small bowl, mix together the mayonnaise and yogurt until well blended.
- 6
Incorporate the bacon and the dressing into the large mixing bowl, then gently toss all the ingredients to ensure they are evenly coated.
Nutrition Information
Notes & Tips
- Dairy Free Option: omit the goat cheese and use dairy free yogurt.
- Refrigerate up to 4 days.