Vegetarian Broccoli Salad with Coconut Bacon
Ingredients
The salad
-
4
cups
small bite-sized broccoli florets
-
⅓
cup
golden raisins
-
¼
cup
minced red onion
-
¼
cup
sliced almonds
-
½
cup
plain Greek yogurt or plain dairy-free yogurt
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
maple syrup
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper or to taste
The coconut bacon
-
1
teaspoon
liquid smoke
-
1 ½
teaspoons
maple syrup
-
1 ½
teaspoons
apple cider vinegar
-
2
teaspoons
low-sodium soy sauce or tamari
-
¾
cup
unsweetened flaked coconut
Instructions
- In a large bowl, combine broccoli, raisins, red onion, and almonds.
- In a separate bowl, whisk together yogurt, vinegar, maple syrup, mustard, salt, and pepper.
- Pour the dressing over the broccoli mixture and toss to combine.
- Cover and refrigerate for 1 to 2 hours.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together liquid smoke, maple syrup, vinegar, and soy sauce.
- Add flaked coconut to the mixture and combine well.
- Spread the coconut mixture on the prepared baking sheet and bake for 10 to 15 minutes, stirring halfway through.
- Once browned and crisp, remove from the oven and let cool.
- Crumble the coconut bacon and mix into the chilled broccoli salad before serving.
Nutrition Facts (estimated)
Servings
6
Calories
183
Total fat
12g
Total carbohydrates
16g
Total protein
4g
Sodium
235mg
Cholesterol
3mg
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