Bacon Broccoli Salad with Creamy Lemon Dressing

By Sprig Originals ✓ · with credit

Adapted from fitfoodiefinds.com

Crunchy raw broccoli, crisp bacon, sharp cheddar and sweet raisins in a tangy Greek yogurt dressing brightened with lemon. It only gets better as it sits, which makes it the ideal thing to carry to a potluck.

Ingredients

• 1 cup nonfat plain Greek yogurt
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon paprika

• 1/2 lb medium-cut bacon
• 2.5 lbs broccoli florets, chopped
• 1/2 medium red onion, finely diced
• 1/4 cup sunflower seeds
• 1/2 cup raisins
• 3/4 cup shredded cheddar cheese
• ground pepper, to taste

Instructions

1. Heat the oven to 400°F. Line a baking sheet with foil and set a wire rack on top. Lay the bacon strips on the rack in a single layer without overlapping.
2. Bake the bacon for 15–20 minutes, until deeply crisp. Move the strips to a paper towel–lined plate to cool, then chop into small pieces and set aside.
3. While the bacon cools, whisk the Greek yogurt, olive oil, lemon juice, maple syrup, salt and paprika together in a medium bowl until smooth and pourable.
4. Chop the broccoli florets into bite-size pieces and add them to a large bowl along with the red onion, sunflower seeds, raisins, cheddar and chopped bacon.
5. Pour the dressing over the salad and toss thoroughly, turning from the bottom up so every floret is coated. Season with ground pepper to taste.
6. Serve right away, or cover and chill at least 1 hour — and up to 24 hours — so the broccoli softens slightly and drinks up the dressing. Toss again before serving.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem