Description
A light and creamy broccoli salad that’s gluten-free, dairy-optional—perfect for BBQs, potlucks, or meal prep. So good!!
Equipment
sheet pan
Ingredients
8slicescenter cut bacon
1large headbroccoli florets , sliced into bite-sized pieces
⅓cupdiced red onion
½cupdried unsweetened cranberries
½cupshelled raw sunflower seeds
¼cupcrumbled goat cheese, omit for dairy-free
½cupmayonnaise, I used Hellman’s Light
¼cupplain fat-free Greek yogurt, or dairy-free yogurt
Instructions
- Cook the bacon in a skillet over medium heat until crispy and browned, about 4 minutes on each side.
- If you prefer to bake it, bake on a sheet pan in a preheated 400°F oven to (200°C) 15 to 20 minutes, until crispy
Transfer the bacon to a paper towel-lined plate to drain and cool. Chop or crumble.
- 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.
