Sunday, 3 November 2013

Dijon, Cranberry and Turkey Bacon Broccoli Salad

Perfect as a side or lunch, this broccoli salad has a combination of flavors that will leave you wanting more. 



You'll start off by making the dijon and red wine vinegar dressing. In a bowl, whisk together one tablespoon of dijon mustard, two tablespoons of red wine vinegar, one teaspoon of extra virgin olive oil and sea salt and pepper to taste. Set aside.

Next, you'll blanche two and a half cups of broccoli florets. Add florets to a pot of boiling water for 60 seconds. Strain and pat dry with paper towel.

In a bowl, combine blanched broccoli florets, a quater cup of diced red onion, two tablespoons of dried sweetened cranberries, two slices of cooked and chopped turkey bacon, sea salt and freshly ground pepper. 




Top with dijon and red wine vinegar dressing and mix well. Let sit for 20 minutes in order for flavors to combine. Serve and enjoy!



Dijon, Cranberry and Turkey Bacon Broccoli Salad
Makes 2 servings

Ingredients:

2 1/2 cups Broccoli, cut into small pieces
1/4 cup Red onion, diced
2 tbsp Dried sweetened cranberries
2 Slices of turkey bacon, cooked and chopped
Sea salt and freshly ground pepper to taste

Dressing:
1 tbsp Dijon mustard
2 tbsp Red wine vinegar
1 tsp Extra virgin olive oil
Sea salt and freshly ground pepper to taste

Instructions:
  1. For dressing, whisk together dijon mustard, red wine vinegar, extra virgin olive oil, sea salt and pepper. Set aside. 
  2. Blanch broccoli florets in a pot of boiling water for 60 seconds. Remove and strain. Use paper towel to absorb leftover water. 
  3. In a bowl, combine blanched broccoli, red onion, cranberries, turkey bacon, sea salt and pepper. Top with dressing and mix well. Let sit for 20 minutes for flavors to absorb, and serve. 
Makes 2 servings. Each serving is approximately 140 calories.