BROCCOLI SALAD

Ingredients

• 8 slices Bacon (thick‑cut preferred; bake until crisp)
• 1 large head Broccoli (about 5 cups florets; cut into bite‑size pieces; stems can be spiralized)
• 0.33 cup Red Onion (diced fine)
• 0.5 cup Sunflower Seeds (raw or roasted, unsalted)
• 0.5 cup Dried Cranberries (unsweetened if possible)
• 0.25 cup Goat Cheese (crumbled)
• 0.5 cup Mayonnaise (homemade or store‑bought)
• 0.25 cup Plain Yogurt (Greek or regular, plain)
• 1 large Egg (room temperature)
• 0.5 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon White Wine Vinegar
• 0.5 teaspoon Dijon Mustard
• 1 cup Light Olive Oil (neutral‑flavored, light olive oil)
• 1 pinch Salt

Instructions

1. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

2. Bake Bacon

   Line a baking sheet with parchment paper, arrange 8 bacon slices in a single layer, and bake for about 15 minutes, or until crisp.

   Time: PT15M

   Temperature: 400°F

3. Prepare Broccoli

   While the bacon cooks, cut the broccoli head into bite‑size florets, measuring roughly 5 cups. Optionally spiralize the stems for extra texture.

   Time: PT5M

4. Dice Red Onion

   Dice red onion until you have about 1/3 cup.

   Time: PT2M

5. Cool Bacon

   Remove the baked bacon from the oven, transfer to paper towels, and let it dry and crisp for 3 minutes.

   Time: PT3M

6. Combine Salad Base

   In a large mixing bowl, combine the broccoli florets, diced red onion, 1/2 cup sunflower seeds, 1/2 cup dried cranberries, and 1/4 cup crumbled goat cheese.

   Time: PT3M

7. Add Bacon

   Crumble the cooled bacon into bite‑size pieces and add to the bowl.

   Time: PT2M

8. Make Homemade Mayonnaise

   In a tall container, combine 1 egg, 1/2 tbsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, and a pinch of salt. Using the stick blender, start on low and slowly drizzle in 1 cup light olive oil while blending until the mixture emulsifies into thick mayonnaise.

   Time: PT5M

9. Finish Dressing

   Stir 1/2 cup mayonnaise with 1/4 cup plain yogurt until smooth.

   Time: PT1M

10. Dress the Salad

    Pour the mayo‑yogurt dressing over the salad and toss until everything is evenly coated.

    Time: PT2M

11. Serve or Store

    Serve immediately or transfer to an airtight container for later.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

24g

Carbohydrates

55g

Fat

38g

Fiber

2g