Broccoli and Bacon Salad

• TB4 slices thick-cut bacon
• FB8 cups fresh broccoli florets · chopped
• SG5 small green onions
• DC1/2 cup dried cranberries
• RS1/4 cup roasted sunflower seeds or toasted pepitas
• PG1/2 cup plain Greek yogurt
• EO2 tbsp extra-virgin olive oil
• RV2 tbsp rice vinegar
• GB1/2 tsp ground black pepper
• KS1/4 tsp kosher salt
• H1-2 tbsp honey

Préparation

1. 1

   Cook the bacon until crisp, allow it to cool, then crumble and set aside.

2. 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. 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.