Broccoli Bacon Salad
Broccoli bacon salad is a classic! With crisp broccoli, smoky bacon, sweet-tart cranberries in a creamy dressing, it's easy and always a hit.
Foto: Well PlatedBahan-bahan
- 4 slices thick-cut bacon (cooked*)
- 8 cups chopped fresh broccoli florets (about 1 pound)
- 5 small green onions (or 3 large white and green parts, thinly sliced)
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds or toasted pepitas
- 1/2 cup plain Greek yogurt (I used non-fat)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1 -2 tablespoons honey
Langkah-langkah
If necessary, cook the bacon according to one of my easy cooking methods listed below. Once cool, crumble and set aside.
Blanch the broccoli: Bring a large pot of water to a boil and prepare an ice bath. Add the broccoli florets and cook until crisp-tender, about 1 minute. Remove from the hot water with a slotted spoon and plunge immediately into the ice bath to stop the cooking and set the green color. Drain, spread on a clean kitchen towel, and pat dry. Transfer to a large kitchen bowl, then add the green onions and cranberries.
Make the dressing: In a small bowl or large measuring cup, whisk together the yogurt, olive oil, rice vinegar, pepper, salt, and 1 tablespoon honey. Taste and add a little more honey if additional sweetness is desired. Pour over the broccoli mixture, then toss to coat. Refrigerate until ready to serve. Just before serving, top with crumbled bacon and sunflower seeds.
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