BROCCOLI SALAD
Broccoli
salad is incredibly easy to prepare. It's healthy, full of flavor and topped
with a creamy yogurt mayonnaise vinaigrette.
Ingredients
- 4 cups ice cubes
- 2 slices bacon, (1 ounce, 30g)
- 1 1/2 teaspoon kosher salt, (9g) divided
- 1/3 cup red onion, (48g) 1/4-inch dice
- 1/3 cup dried cranberries, (50g) roughly chopped
- 1/3 cup sunflower seeds, (50g)
- 2 tablespoons mayonnaise, (30ml)
- 2 tablespoons red wine vinegar, (30ml)
- 2 ounces sharp cheddar, (60g) cut into 1/4-inch cubes
- 1/2 cup nonfat Greek yogurt, (120ml)
- 2 tablespoons honey, (30ml)
- 1 tablespoon water, (15ml)
- 1 teaspoon dijon mustard, (5ml)
- 1/4 teaspoon black pepper
- 3 quarts water, (2.9L) divided
- 1 pound broccoli florets, (454g) cut into 1-inch pieces
Instructions
First, In a
large saucepan, add 2 liters (8 cups) of water and 1 teaspoon salt, bring to a
boil.
Then, In a
medium bowl, add 1 quart (4 cups) cold water and 4 cups ice cream.
Add the
broccoli florets to the boiling water and cook for 1 minute.
Transfer the
broccoli immediately to the ice-water bath until cool, 5 minutes. Drain the
bouquets of broccoli very well.
Cook the
bacon in a large skillet over medium heat. Once the pan is hot, add the bacon
and cook until crisp, about 4 minutes per side.
Transfer the
bacon to a paper towel-covered skillet to drain. Once cooled, chop the bacon
into small pieces.
In a large
bowl, add broccoli, chopped bacon, dried cranberries, sunflower seeds, red
onion and cheddar cheese.
In a small
bowl, prepare the vinaigrette by mixing Greek yogurt, mayonnaise, red wine vinegar,
honey, 1 tablespoon water, Dijon mustard, black pepper and 1/2 teaspoon of
salt.
Taste and season at will.
Pour a
little vinaigrette on the broccoli mixture and mix. Season with salt and
pepper.
Serve the
salad with the extra vinaigrette on the side.
Happy
Cooking Time.
