The Best Broccoli Salad

Lightened up and nobody knows! Perfect summer side dish for a cookout, bbq, burger night, or any get together. The crunchy toasted seeds and bacon, fresh herbs, and zingy vinaigrette makes this super flavorful and satisfying.  

INGREDIENTS

• 2 - 12 oz bags of broccoli or 2 heads, chopped small
  
• 5 strips of uncured bacon, chopped and cooked 
  
• 1/2 c sunflower seeds
  
• 3 shallots, chopped (about 1/2 c)
  
• 1/2 red onion, diced small
  
• 1/4 c fresh parsley, chopped
  
• 1/2 c dried cranberries (50% less sugar is what I used) 
  
• Dressing
  
  • 3/4 c nonfat Greek yogurt
    
  • 2 T apple cider vinegar 
    
  • 1 lemon juiced
    
  • 2 T monk fruit or desired sweetener 
    
  • 1 tsp each salt and pepper 
    
  • 1 tsp garlic powder 
    

STEPS

1. Turn oven to 400° and place raw bacon in a single layer on a sheet pan. Place in cold oven and cook until done. Mine takes 20-25 min.
2. While the bacon is cooking, chop scallions and place in a skillet over medium heat with the sunflower seeds. I spray with avo oil and stir occasionally. Cook until seeds are toasted and scallions soft, about 5 minutes. Set aside.
3. Make dressing and whisk in a large salad bowl.
4. Chop broccoli, onion, bacon, and parsley. Add to the large salad bowl with dressing at the bottom.
5. Add scallions, seeds, cranberries, and toss. Place in the fridge and enjoy. It’s even better the second day so I make ahead of time when I can. 
   

🍑 Nourishment Breakdown

Makes 6, 2 cup servings

Macros per serving
Calories: 170 | Fat: 6g | Carb: 21g | Protein: 10g | Fiber: 7g

PROTEIN small amount in Greek yo, bacon, seeds, and broccoli (serve as a side dish with a protein)
FAT seeds, bacon, 
FIBER broccoli, onion, dried cranberries 
CARB/STARCH dried cranberries 

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