Blanched fresh broccoli tossed with bacon, toasted almonds, dried cranberries and red onion in a yoghurt-honey dressing. Yum! Creamy, crunchy, sweet and tangy – this salad is a family favourite when broccoli is in season.
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Ingredients
for BROCCOLI & BACON SALAD
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Serves 2-4
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Broccoli
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3
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Red Onion
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1/4
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Slivered Almonds
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1/3 cup
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Shortcut Bacon
Rashers
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4
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1/3 cup
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Natural Yoghurt
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3 tablespoons
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Apple Cider
Vinegar
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1 tablespoon
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Honey
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1 tablespoon
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Salt
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1/4 teaspoon
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Pepper
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1/4 teaspoon
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Dried Cranberries
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1/3 cup
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METHOD:
1. Wash and cut broccoli into small florets 2-3cm in size, reserving the stalks for another use. Blanch for 1-2 minutes until they are to your liking (i.e., not too crunchy, but not softened/cooked) and rinse with cold water to stop the steaming process. You can leave them raw completely if you like them really crunchy! Place broccoli in a colander to drain well.
2. Peel and finely dice red onion then soak in cold water for 5 minutes. Drain well.
3. Toast slivered almonds in a dry pan for 30 seconds or more, until golden. Remove from pan.
4. Trim the bacon and discard any fat.
Dice then fry in a pan until cooked. Drain.
5. Whisk the mayonnaise, yoghurt, vinegar, honey, salt and pepper in a large mixing bowl.
6. Add the drained onion, broccoli, almonds, bacon and cranberries to the salad dressing.
Mix well and refrigerate for an hour or two before serving.
7. Mix the salad again just before serving.
NOTES:
o Don’t throw away the broccoli stalks! Toss them through a stir-fry or steam and serve with butter, salt and pepper.
o Natural yoghurt alternatives: sour cream or Greek-Style yoghurt