Broccoli, Fresh Corn, Bacon Salad

INGREDIENTS:

2 medium heads of broccoli
2 large carrots
2 cups fresh or frozen organic corn
½ cup raisins, or golden raisins
½ cup pecans, or nut of choice, roughly chopped
6-8 slices of nitrate free bacon, cooked, crispy, and crumbled
½ cup shredded cheese of your choice
For the dressing:
1 cup plain Greek yogurt
2 Tbsps raw honey
2 Tbsps Dijon mustard
2 tsps apple cider vinegar
3 Tbsps sweet onion, minced

DIRECTIONS:

Whisk all of your dressing ingredients together really well, in a glass bowl and refrigerate until ready to use.
Thoroughly rinse your broccoli under cold running water to remove any dirt. Allow excess moisture to drain on a kitchen towel.
Bring a large pot of salted water to a boil. Drop shucked ears of corn into your boiling water and steam just 2-3 minutes. Remove from water to a large bowl and allow to cool a few minutes until you can handle them. Cut kernels off of cobs.
Chop the broccoli into very small florets, all roughly the same bite-sized pieces, then place in a large bowl.
Peel and shred your carrots.
Add in the shredded carrots, corn, raisins and pecans into the broccoli bowl …