Broccoli and Bacon Salad
Crisp broccoli, smoky bacon, and tart cranberries define this vibrant salad. A creamy, balanced dressing brings these textures together for a versatile side dish.
Ingrédients
- 4 slices thick-cut bacon
- 8 cups fresh broccoli florets · chopped
- 5 small green onions
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds or toasted pepitas
- 1/2 cup plain Greek yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp rice vinegar
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt
- 1-2 tbsp honey
Préparation
- 1
Cook the bacon until crisp, allow it to cool, then crumble and set aside.
- 2
Bring a large pot of water to a boil and prepare an ice bath. Blanch the broccoli florets for about 1 minute until crisp-tender, then immediately plunge them into the ice bath to halt cooking and preserve the color. Drain well and pat dry, then place in a large mixing bowl with the sliced green onions and cranberries.
- 3
Whisk together the yogurt, olive oil, rice vinegar, pepper, salt, and 1 tablespoon of honey in a small bowl. Adjust sweetness with additional honey if desired, then pour over the broccoli mixture and toss to combine. Refrigerate until serving, and top with the crumbled bacon and sunflower seeds just before presenting.