This broccoli salad is a wonderful addition to any meal, especially during these last few weeks of summer grill season here in NH. The tangy & sweet flavors of the dressing mix perfectly with the crunchy broccoli and salty bacon. Its even better the next day, after the broccoli has soaked up all the flavor!
- 3 Tbs Rice Vinegar
- 1/4 Cup Olive Oil
- 3 Tbs Plain Yogurt or Mayo
- 1-2 Tbs Raw Honey
- Sea Salt & Pepper
- 3 Large Broccoli Crowns
- 1/2 Cup Diced Red Onion
- 6-8 Slices Cooked, Chopped Bacon
- 3/4 Cup Nuts (I Used Slivered Almonds and Pumpkin Seeds. Would be Great with Sunflower or Pecans)
- 3/4 Cup Dried Cranberries
Combine all dressing ingredients in a bowl or blender. Mix salad ingredients together and pour dressing on. Mix well and serve. This salad is best when left to chill in the fridge for a few hours or the next day. The broccoli tenderizes and soaks up all the goodness!