Broccoli Salad
- Yield 6
- Prep 20 minutes
- Total 20 minutes
Broccoli Salad is a salad recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 24 ounces broccoli florets (about 3 large heads broccoli)
- 8 slices of cooked bacon, crumbled
- 2/3 cup slivered almonds, toasted
- 2/3 cup dried cranberries
- 1/2 cup finely-diced red onion
- 1/2 cup crumbled feta cheese (or goat or blue cheese)
- 1/3 cup mayo
- 1/3 cup plain Greek yogurt
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon Dijon
- pinch of salt and black pepper, to taste
Method
Make the dressing. Beat all of the dressing ingredients together in a small bowl until combined. Taste and season the dressing with salt and pepper, to taste.
Turn the salad. Mix the broccoli florets, bacon, almonds, dried cranberries, red onion, and feta cheese in a large mixing bowl. Spoon evenly with the dressing then toss until completely combined.
Plate Plate while it is hot, or move the salad to a sealed container and refrigerate for up to 3 days.
