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Creamy Broccoli Salad with Bacon Recipe Card - Tammy Lee

Creamy Broccoli Salad with Bacon

This recipe requires two parts: the salad dressing and the salad itself. To make the salad dressing, mix together one cup of Greek yogurt, four tablespoons of apple cider vinegar, one minced garlic clove, and salt and pepper. For the salad, combine one head of broccoli cut into bite-sized florets, one seeded pomegranate, 1/3 cup of chopped almonds, half of a small diced red onion, and six cooked and chopped bacon rashers. Mix the salad ingredients together, and then add the salad dressing. Toss everything until well coated. The recipe provides six servings, takes about 10 minutes to prep and 10 minutes to cook, and has around 267 calories, 16 grams of fat, 20 grams of carbs, 13 grams of protein, and 6 grams of fiber per serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Salad, Side Dish
Cuisine American
Servings 6 people
Calories 267 kcal

Equipment

  • 1 Large bowl
  • 1 Pot

Ingredients
  

  • For the salad dressing
  • 1 cup 285g Greek yogurt
  • 4 tbsp. apple cider vinegar
  • 1 clove garlic minced
  • salt and pepper
  • For the salad
  • 1 broccoli head cut into bitesize florets
  • 1 pomegranate seeded
  • ⅓ cup 50g almonds, chopped
  • ½ small red onion diced
  • 6 bacon rashers

Instructions
 

For the Dressing

  • Place all the ingredients for the salad dressing into a medium sized bowl
    1 cup 285g Greek yogurt, 4 tbsp. apple cider vinegar, 1 clove garlic
  • Season to taste with salt and pepper, give a good stir to combine and set aside until needed.

For the Salad

  • Bring a pot of water to the boil and cook the broccoli florets for 3-4 minutes, until just tender, then rinse in cold water, drain and place in a serving bowl.
    1 broccoli head
  • Cook the bacon on a dry, non-stick pan over medium heat until brown and crispy. Set aside to cool, then break into smaller pieces.
    6 bacon rashers
  • Add the pomegranate seeds, almonds, onion and crispy bacon to the serving bowl.
    1 pomegranate, ⅓ cup 50g almonds, chopped, ½ small red onion
  • Drizzle with the salad dressing and mix until well combined.
  • To serve, season with freshly ground black pepper.

Video

Notes

Estimated Nutrition/Serving
  • 267 cals
  • 16g fats
  • 20g carbs
  • 13g protein
  • 6g fibre
Keyword apple cider vinegar, bacon, broccoli, creamy salad, easy, gluten-free, greek yogurt, homemade dressing, pomegranate, quick