Crunchy Broccoli Salad with Honey Dijon Vinaigrette
Ingredients
The salad
-
4
cups
Broccoli Florets, finely chopped
-
1
cup
Purple Cabbage, finely chopped
-
6
slices
Cooked Bacon, finely chopped
-
½
medium
Red Onion, finely diced
-
½
cup
Raw Cashews, finely chopped
-
½
cup
Parmigiano Reggiano, freshly grated
The Honey Dijon Vinaigrette
-
½
cup
Olive Oil
-
3
tablespoons
Dijon Mustard
-
2
tablespoons
Honey
-
1
tablespoon
Apple Cider Vinegar
-
2
cloves
Garlic, mashed
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
Instructions
- Prepare the dressing by adding all dressing ingredients to a large mason jar and shake until creamy.
- Set the dressing aside and cook the bacon according to your preferred method.
- Wash and chop the broccoli, cabbage, onion, and cashews, and add them to a large bowl.
- Once cooked, chop the bacon and add it to the bowl with the vegetables.
- Pour the dressing over the salad and toss to coat well.
- Grate the Parmigiano Reggiano on top and toss again until fully mixed.
- Serve immediately or store leftovers in an airtight container in the fridge for up to four days.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
400mg
Cholesterol
30mg
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