Raw Broccoli Salad with Yoghurt Dressing
Fresh, crunchy broccoli salad with crispy bacon, cranberries and almonds, tossed in a creamy yoghurt dressing. Easy to make and perfect for entertaining.
Servings: 6 serves
Ingredients
- 10 mL olive oil
- 2 rashers of bacon diced
- 2 heads of broccoli
- 1 medium red onion diced
- 100 g roasted almonds crushed
- 80 g sun dried tomatoes, cut into strips
- 70 g dried cranberries
Dressing
- 140 g plain Greek yoghurt
- 55 g whole egg mayonnaise
- 10 mL maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon white wine vinegar
Instructions
- Heat olive oil in a fry pan over medium heat. Add bacon pieces and fry until golden and crispy. Set aside on a paper towel-lined tray to cool while you prepare the remaining ingredients.
- Finely chop broccoli, florets and stem. Place into a serving bowl along with finely diced red onion, crushed almonds, sun-dried tomato strips and cranberries. Add cooled bacon as well.
- To make the dressing add all ingredients to a small bowl or jug and whisk together until combined. Pour over salad and then toss everything together. Salad can be enjoyed immediately, or within 24 hours once dressed. Alternatively, set the dressing aside and dress when ready to serve.