Tuesday, April 22, 2014

Cranberry Almond Bacon Broccoli Salad with Greek Yogurt Dressing

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Cranberry Almond Bacon Broccoli Salad with Greek Yogurt Dressing I love broccoli, I love cranberries, I love bacon, and I love almonds. You know what I don’t love about most broccoli salads? The dressing is STRAIGHT UP mayonnaise. All the recipes I look at are basically 95% mayo, 2% sugar, and 3% vinegar. I really just can’t stomach the idea of taking a piece of broccoli and dipping it in some mayo and eating it. So here is my broccoli salad that’s about 30% mayo in the dressing. It’s there as a base but you cannot taste it. I promise! Make this a couple hours before you’re going to eat, and chill in the fridge covered in saran wrap. It is SO delicious. Like it’s supposed to be a side salad but I just end up eating it as my meal.

Ingredients, Broccoli Salad:

  • 2 heads broccoli florets (chopped off the stems – I prefer them smaller but make them whatever size you like)
  • 1 c. dried cranberries
  • 1/2 c. sliced almonds
  • 1 package bacon, cooked and diced into small pieces
  • 2 handfuls of spinach leaves
    • Dressing:
      • 1/2 c. plain greek yogurt
      • 1/2 c. mayonnaise
      • 1/4 c. honey mustard dressing
      • 1/4 c. vinegar
      • 1/4 c. honey
      • 2 tsp. minced garlic
      • juice of 1 lemon
      • 1/4 tsp. salt

Cranberry Almond Bacon Broccoli Salad with Greek Yogurt Dressing

Combine all salad ingredients and set aside. Whisk dressing ingredients together in a medium sized bowl pour slowly over salad. I like to pour about half, mix up the salad, then pour more as needed. You don’t want it to be over dressed but you want it coated. Cover the bowl with saran wrap, stick in the fridge until you’re ready to eat. You can serve it right when you make it but I think an hour in the fridge makes the flavors really come together. Enjoy!

Cranberry Almond Bacon Broccoli Salad with Greek Yogurt Dressing

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