broccoli & bacon salad

Nutrition per serving: 267 kcal | 16g Fats | 20g Carbs  | 13g Protein

Serves: 6 | Prep: 10 mins | Cook: 10 mins

what you need.

For the salad dressing: 

• 1 cup greek yogurt

• 4 tbsp. apple cider vinegar

• 1 clove garlic, minced

• salt and pepper

For the salad: 

• 1 broccoli head, cut into bite-size florets

• 1 pomegranate, seeded

• ⅓ cup almonds, chopped

• ½ small red onion, diced

• 6 bacon rashers

what you need to do.

1. Place all the ingredients for the salad dressing into a medium-sized bowl. Season to taste with salt and pepper, give a good stir to combine and set aside until needed. 

2. 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. 

3. 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. 

4. Add the pomegranate seeds, almonds, onion and crispy bacon to the serving bowl. Drizzle with the salad dressing and mix until well combined. To serve, season with freshly ground black pepper. 

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