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Serve it up at holiday gatherings or make it for meal prep to add veggies to your weekday meals.

Broccoli Salad:
4 to 8 strips thick-cut bacon cooked and chopped*
6 cups broccoli florets 2 large heads, chopped
1/2 cup red onion finely chopped
1 cup raw walnuts chopped
2/3 cup dried cranberries or raisins
2 apples peeled, cored, and chopped (about 3-4 cups)**
Broccoli Salad Dressing:
1/2 cup mayonnaise
½ cup plain Greek yogurt 1 (5.3-oz. container)* 3 Tbsp pure maple syrup**
⅓ cup rice vinegar apple cider vinegar, or lemon juice
¾ tsp sea salt to taste

1) Heat a large nonstick skillet over medium-high heat and place the bacon slices on the hot surface. Cook, flipping every couple of minutes, until the bacon reaches your desired level of crisp. Transfer bacon to a plate lined with a paper towel to cool. Once cool enough to handle, chop the bacon and set aside.

2)Wash the heads of broccoli well under warm water and chop them into small florets (small pieces). If you aren’t into eating raw broccoli, you can blanch the broccoli florets in boiling water prior to making the recipe. To do so, bring a full pot of water to a boil, then add the chopped broccoli. Allow the broccoli to sit in the hot water for only 30-60 seconds, or just until the florets turn bright green. Immediately drain the broccoli into a colander then transfer to a bowl of ice water (an ice bath) to stop the cooking process and to cool broccoli immediately. If you like a nice crunch of broccoli, skip the blanching step and stick with raw broccoli.

3)Regardless of whether or not you blanch the broccoli first, transfer it to a large bowl. Add in the chopped bacon, red onion, walnuts, dried cranberries, and chopped apples to the large mixing bowl.

4)In a small bowl, stir together all the ingredients for the broccoli salad dressing (mayonnaise, Greek yoghurt, pure maple syrup, rice vinegar, and sea salt).

5)Pour the dressing into the bowl with the broccoli salad ingredients and mix well until everything is coated. Taste the broccoli salad for flavour and add sea salt and/or lemon juice to your personal taste.

6)Serve broccoli salad immediately or store it in an airtight container for up to 3-5 days.

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