1large head broccolicut into 1/2-inch (about 5-6 cups)
1/3cupdried cranberries
1/3cupsliced almondstoasted
1/4cupgreen onionssliced (about 3 green onions)
8sliceslow sodium turkey baconchopped
salt & pepper
olive oil
Dressing
1/2cuplowfat canola mayoI love Hellman's
1tablespoonwhole grain mustard
2tablespoonsagave nectar
3tablespoonsvinegarcider, red wine, champagne all work fine
1tablespoonfresh tarragonchopped (optional)
Instructions
Mix up the mayo, mustard, agave, vinegar and tarragon dressing. Set it aside.
Chop up the turkey bacon and cook until crisp in about a teaspoon of olive oil. Drain and set aside to cool.
Chop the broccoli into florets and blanch in salted boiling water for 1 minute. Immediately shock the broccoli by placing it into a bowl of ice water to stop the cooking process. You can also run cold water over the broccoli.
Place the cooled broccoli into a bowl. Add in the cranberries, almonds, bacon and green onions. Add in a good pinch of salt and pepper.
Add in the dressing & stir to combine.
Recipe Notes
Feel free to mix and match your favorite add-ins. Raisins, chopped apricots and dried cherries are all great options, as well as walnuts, pumpkin seeds, & sunflower seeds. Make it your own!