Famous Broccoli Salad
Famous Broccoli Salad
Rate this RecipeIngredients
- 1/2 cup pumpkin seeds or sunflower seeds
- 1/2 cup flaked almonds
- 7 short cut bacon rashers chopped
- 500 grams broccoli florets and stems finely chopped
- 1 small red onion finely diced
- 1/2 cup dried cranberries chopped
Creamy Dressing
- 1/2 cup mayonnaise
- 2/3 cup Greek yoghurt
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt flakes
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 180°C (fan-forced).
- Spread the seeds and almonds on a large baking tray in a single layer, keeping them separate. Toast for 10-15 minutes until just coloured. Set aside to cool.1/2 cup pumpkin seeds or sunflower seeds, 1/2 cup flaked almonds
- Turn the oven up to 200°C (fan-forced). Line a baking tray with baking paper and cover with the bacon in a single layer. Roast for 20 minutes until the bacon is crispy. Set aside to cool.7 short cut bacon rashers
- Meanwhile, make the dressing. Combine all the ingredients in a small bowl. Taste and adjust the flavour, adding more salt and pepper if needed.1/2 cup mayonnaise, 2/3 cup Greek yoghurt, 1 tablespoon dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt flakes, 1 teaspoon freshly ground black pepper
- Now for the assembly. Place the broccoli, onion, bacon, dried cranberries and seeds in a large bowl – don't add the toasted almonds yet – and gently toss.1/2 cup pumpkin seeds or sunflower seeds, 500 grams broccoli florets and stems, 1 small red onion, 1/2 cup dried cranberries, 1/2 cup flaked almonds
- Drizzle the dressing over the salad. Gently toss to combine. Sprinkle on the toasted almonds just before serving and stir through.
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