A tasty, healthy broccoli salad with chopped apples, bacon, walnuts, dried cranberries, red onion, and a creamy dressing! Serve it at family gatherings year-round!
INGREDIENT
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 raisin– 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
INSTRUCTIONS
Place bacon slices in a large nonstick skillet over medium-high heat. Flip bacon every two minutes until crisp. Place bacon on a paper towel-lined plate to cool. After cooling, chop and reserve bacon.
Step 1
Slice broccoli heads into small florets after washing in warm water. Boil broccoli florets before cooking if you don't like raw broccoli. Add chopped broccoli to a full pot of boiling water.
Step 2
The broccoli florets should turn bright green after 30-60 seconds in hot water. Let broccoli cool in a colander in an ice bath. Raw broccoli is crunchier than blanched.
Step 3
Put broccoli in a big bowl, blanched or not. Mix chopped bacon, red onion, walnuts, dried cranberries, and apples in a large bowl.
Step 4
Mix the broccoli salad dressing ingredients in a small bowl: mayonnaise, Greek yoghurt, pure maple syrup, rice vinegar, and sea salt.
Step 5
Mix broccoli salad ingredients with dressing until coated. Add sea salt or lemon juice to broccoli salad to taste.
Step 6
Broccoli salad can be eaten immediately or refrigerated for 3-5 days.