Raw Broccoli, Bacon & Dried Cranberry Salad
Raw Broccoli, Bacon & Dried Cranberry Salad
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- 1 cup slivered almonds or flaked almonds
- 7 bacon rashers shortcut
- 500 g broccoli finely chopped
- 1 red onion small, finely diced
- 0.5 cup dried cranberries chopped
- good pinch sea salt
- good pinch cracked black pepper
- 0.333 cup mayonnaise
- 0.667 cup greek yoghurt or natural yoghurt
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper. Spread the almonds on the tray and roast for 10–15 minutes, until just coloured. Remove and set aside to cool.1 cup slivered almonds
- Crank the oven up to 200°C conventional (180°C fan-forced). Arrange the bacon on a lined baking tray and bake for about 20 minutes, until crispy. Remove, cool and roughly chop.7 bacon rashers
- For the dressing: Combine the ingredients in a bowl and season well with salt and pepper.0.333 cup mayonnaise, 0.667 cup greek yoghurt
- In a large bowl, place the bacon, broccoli, red onion, dried cranberries, salt and pepper. Don’t add the toasted almonds yet. Toss gently to combine.7 bacon rashers, 500 g broccoli, 1 red onion, 0.5 cup dried cranberries, good pinch sea salt, good pinch cracked black pepper
- Add the dressing to the salad and combine. Add the toasted almonds just before serving and stir through.1 cup slivered almonds
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