Broccoli Salad
- FOR THE DRESSING:
- ¾ cups Mayonnaise (full Fat Or Avocado Oil Mayo)
- 3 Tablespoons Light Sour Cream
- 1 Tablespoon Fat Free Greek Yogurt
- 1 Tablespoon Red Wine Vinegar
- 2 Tablespoons Sugar
- ¼ teaspoons Salt
- 1 teaspoon Fresh Cracked Black Pepper
- FOR THE SALAD:
- 8 slices Thick Cut Bacon
- 5 cups Broccoli Florets
- ½ cups Red Onion, Diced
- ½ cups Dried Cranberries
- ¼ cups Roasted And Salted Sunflower Seeds
- 1 cup Sharp Cheddar Cheese, Thick Shredded
Preparation
Combine mayonnaise, sour cream, Greek yogurt, red wine vinegar, sugar, salt and pepper in a bowl. Set aside in fridge for at least 30 minutes, to allow flavors to develop.
In large skillet over medium heat, cook bacon until desired doneness. Remove and drain on paper towels. When bacon is cool enough to handle, cut into bite-sized pieces.
Rinse and drain broccoli florets. Lay out in single layer on paper towels to allow to dry. Preheat oven to 450ºF.
Transfer broccoli florets to foil-lined baking sheet and broil for about 10 minutes. Remove from oven, add to large bowl, and put into fridge for about 10 minutes to cool.
Add onions, cranberries, sunflower seeds, bacon and cheese to broccoli. Combine well.
Add dressing 2 tablespoons at a time, and mix well each time. The recipe makes a generous amount of dressing. It’s always better to under-dress the salad, and allow people to add more dressing if they want.
