Broccoli Salad With Bacon And Apple
A simple but hearty salad with great flavors and textures in every bite. Crunchy broccoli and apple, smoky tasty bacon, sharp tangy cheddar, onion and peanuts. All doused in a tangy, creamy (but lighter) dressing made of Greek yogurt, mayo, mustard and honey.
Servings: 4 -6
Ingredients
For the salad
- 6 slices bacon cut into small pieces
- 1 tablespoon oil for cooking
- 2 heads broccoli (small to medium)
- 1 large apple
- 1 lemon juice only
- ¼ red onion chopped finely
- 1 cup cheddar cheese grated (sharp/tasty)
- ½ cup peanuts salted or unsalted (I prefer salted)
- optional – 1 handful raisins or dried cranberries
- freshly ground black pepper to taste
For the dressing
- ¾ cup Greek yogurt
- 1½ tablespoons mayonnaise
- 2 teaspoons mustard I like Dijon (American works, too)
- 1 tablespoon honey or maple syrup
Instructions
- Fry the bacon in the oil until cooked through and crispy if you like (around 8 to 10 minutes), then set aside.6 slices bacon, 1 tablespoon oil
- Separate the broccoli heads into small florets. Chop them into smaller 1 to 2cm pieces if you like. Put the broccoli into a large salad bowl.2 heads broccoli
- Slice the apple (no need to peel) into small pieces and put them into a small bowl. Squeeze the juice of the lemon all over the apple, then add the apple and any extra juice to the large bowl with the broccoli.1 large apple, 1 lemon
- Now add the onion, cheese and peanuts. Also add the raisins or cranberries if using.¼ red onion, 1 cup cheddar cheese, ½ cup peanuts, optional – 1 handful raisins or dried cranberries
- Stir all of the dressing ingredients together well in a medium-sized bowl, then add to the salad. Add black pepper to taste. Mix really well.freshly ground black pepper, ¾ cup Greek yogurt, 1½ tablespoons mayonnaise, 2 teaspoons mustard, 1 tablespoon honey
Notes
Alternatives: Try grapes instead of apple! You can also replace the peanuts with other nuts or seeds such as walnuts or pumpkin seeds.
Storage: Cover well or keep in an airtight container for 2 to 3 days. If preparing ahead, only add the peanuts at the last minute as they can absorb too much moisture after a while and lose their crunch.
Nutrition
Calories: 694kcal | Carbohydrates: 41g | Protein: 31g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 722mg | Potassium: 1392mg | Fiber: 12g | Sugar: 18g | Vitamin A: 2240IU | Vitamin C: 289mg | Calcium: 421mg | Iron: 4mg
