Broccoli Cauliflower Salad
Ingredients
The salad base
-
1
pound
broccoli cut into small florets
-
1
pound
cauliflower cut into small florets
-
½
cup
pecan halves
-
4
slices
thick-cut bacon diced
-
4
medium
green onions thinly sliced
-
½
cup
dried cranberries
-
4
ounces
sharp cheddar cheese diced
The dressing
-
1
tablespoon
Dijon mustard
-
2
tablespoons
sherry vinegar or red wine vinegar
-
1
teaspoon
kosher salt divided
-
½
teaspoon
ground black pepper
-
½
cup
non-fat plain Greek yogurt
-
1
tablespoon
honey
Instructions
- Blanch the broccoli and cauliflower in boiling salted water for 30 seconds, then transfer to an ice bath and drain.
- Toast the pecans in a skillet until crisp, then chop them.
- Cook the bacon in the same skillet until crispy, reserving some drippings.
- Mix the Dijon mustard, vinegar, salt, and pepper into the bacon and drippings, then let cool.
- In a separate bowl, whisk together the Greek yogurt, honey, and remaining salt.
- Combine the bacon mixture with the yogurt mixture.
- In a large bowl, combine the blanched vegetables, green onions, cranberries, and cheddar.
- Pour the dressing over the salad and stir to coat. Serve immediately or refrigerate before serving.
Nutrition Facts (estimated)
Servings
8 cups
Calories
256
Total fat
17g
Total carbohydrates
17g
Total protein
11g
Sodium
20mg
Cholesterol
27mg
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