A tasty and rewarding simple dish.
For a salad that can consistently surprise and delight you, look no further than this simple, unassuming broccoli salad. It may be easy to make, but this salad recipe is loaded with flavor. It’s simultaneously crispy, creamy, sweet, and savory. And did I mention bacon is involved? The mayonnaise-based dressing ties everything together, and I “up” the creaminess factor by adding a little yogurt. It adds just the right sweetness and tang.
serves: 6
Ingredients
- 8 slices bacon
- 1 large head of broccoli, florets sliced into bite-size pieces
- ⅓ cup (43g) diced red onion
- ½ cup (60g) dried unsweetened cranberries
- ½ cup (62g) shelled raw sunflower seeds
- ¼ cup (28g) crumbled goat cheese
- ½ cup (110g) mayonnaise
- ¼ cup (57g) plain Greek yogurt (dairy or dairy-free)
Method
- Preheat the oven to 400°F (200°C). Arrange the bacon slices on a rimmed baking sheet lined with parchment paper and cook for 15 to 20 minutes, until crispy. Transfer the bacon to a paper towel–lined plate to drain and cool.
- While the bacon is cooking, in a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and goat cheese.
- In a small bowl, stir together the mayonnaise and yogurt. Add the bacon and dressing to the mixing bowl and toss to combine.
Storage
Store in an airtight container in the fridge for 4 to 5 days.
Dietary Swaps
The beauty of a broccoli salad is that it’s easy to customize. Bacon, dried fruit, cheese, and seeds are usually involved, and you can tweak each of these to your dietary preference. Feel free to use raisins instead of dried cranberries or slivered almonds instead of sunflower seeds. You could also make this salad dairyfree by eliminating the goat cheese and using a nondairy yogurt. Feel free to remove the bacon to make this dish vegetarian.
Helpful Tip
If you’re wondering what to do with the broccoli stem, spiralize it! You can spiralize it just as you would a zucchini. It’s delicious!
Serving size: 2 cups (203g)
Calories: 352
Fat: 27g
Saturated fat: 6g
Carbs: 18g
Fiber: 6g
Sugar: 5g
Protein: 11g
Cholesterol: 27mg
Sodium: 299mg
Discover a few dishes Matildas players love and learn how to make them yourself.
Ring in the festive season with Stanley Tucci's Cosmopolitan-inspired cocktail, complete with bright pomegranate seeds and a sprig of mint.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
Fish Pie is one of those wonderful family meals that everyone can tuck into and a great way to encourage kids to eat more fish.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
