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Thursday, 28 April 2016

Broccoli Salad With A Twist

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The original recipe called for mayonnaise and bacon. I've modified the recipe to a more healthier side by using chicken bacon and using a greek yogurt dressing which is just as yummy. If you're not feeling it with the chicken bacon, by all means use the real deal. No worries :)

Broccoli Salad With Greek Yogurt Dressing
Broccoli Salad

1 bunch        broccoli washed and chopped
1/2                medium red onion
1/2 cup         salted sunflower seeds
1/2 cup         golden raisins (I also added some dried cranberries)
10 slices       bacon or chicken bacon (cooked and chopped)
Greek Yogurt Dressing (see below)

Wash and chop the broccoli in very small pieces. (I like the stem as well, just remove the tough outer layer). Cut up the bacon in very small pieces and fry until very crisp. Combine all ingredients.

Greek Yogurt Dressing

2 tbsp.           fresh lemon juice (freshly squeezed)
1 tbsp.           white wine vinegar
1.5 tsp           sugar
2 cloves         garlic, minced
1/2 cup          greek yogurt or you can also use sour cream
2 tbsp.           extra virgin olive oil
1.5 tsp           sea salt
dash              black pepper
1 tsp             greek organo or regular oregano

Combine all ingredients in a bowl and whisk until well incorporated. Slowly add the dressing to the salad and incorporate.

I usually like to refrigerate this salad for about 24 hours before serving.

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