Broccoli Salad

Serves 4-6 | Prep Time: 10 minutes | Cook Time: 18 minutes

A delightful and durable salad that you can lean on time and time again. Add some grilled chicken and you’ve got a nice summer meal in a bowl.

Ingredients

For the salad

8 slices bacon
5 cups broccoli florets (from 1 large head of broccoli)
⅓ cup diced red onion
½ cup dried unsweetened cranberries
½ cup sunflower seeds
¼ cup crumbled goat cheese (optional)

For the dressing

½ cup mayonnaise
¼ cup plain yogurt
1 tablespoon lemon juice
kosher salt to taste

Chef Tips

Florets refer to bite size pieces. So if you’re unsure just try a piece; it should be a one biter. And please, use the stems, peel it and thinly slice it and put it into the same bowl as the salad.

Preparation

Step 1(for the bacon)

Preheat the oven to 400°F (200°C). Add the bacon slices to a parchment-lined baking tray and cook for 15 to 18 minutes, or until crispy. Remove the bacon from the oven and transfer it to a paper towel-lined plate to dry and cool. Drain the fat and store for later use (like eggs!)

Step 2

Combine the rest of the ingredients in a large bowl. When the bacon is cool to the touch, crumble it on top.

Step 3 (for the dressing)

Combine the mayonnaise yogurt, and lemon juice into a small bowl, season with a pinch of salt and stir together.

Step 4

Pour the dressing on top of the broccoli salad and toss to combine.