If at any time there was a plate of mixed greens formula that startlingly took my breath away, it's this one – a simple, unassuming, broccoli serving of mixed greens. Be that as it may, don't let simple trick you, since this plate of mixed greens formula is stacked with flavor. It's at the same time firm, rich, sweet and exquisite. Also, did I notice bacon is included?
While the bacon is cooking, cut the florets off an extensive head of broccoli and add them to a blending bowl. Bones up some red onion and add that to the bowl alongside the sunflower seeds, dried cranberries and goat cheddar. When the bacon is cooked and cooled, disintegrate that in the bowl and combine everything.
- Broccoli Salad
- 1 broccoli head approx 5 cups of florets
- 8 slices bacon
- 1/3 cup red onion diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/4 cup goat cheese crumbled
- Broccoli Salad Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
INSTRUCTIONS
- Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
- While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
- To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.
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