Broccoli Cashew Salad

A delightful mix of crisp broccoli, sweet cranberries, and roasted cashews tossed in a creamy dressing.

INGREDIENTS:

Salt: 1/2 teaspoon.
Honey: 2 tablespoons.
Broccoli: 4 cups, cut into small florets.
Red Onion: 1/2 cup, finely chopped.
Carrots: 1 cup, shredded.
Cashews: 1 cup, roasted and unsalted.
Dried Cranberries: 1/2 cup.
Bacon: 6 slices, cooked and crumbled (optional for a non-vegetarian version).
Mayonnaise: 1/2 cup.
Greek Yogurt: 1/4 cup (or additional mayo if you prefer).
Apple Cider Vinegar: 2 tablespoons.
Black Pepper: 1/4 teaspoon.

DIRECTIONS:

Quickly submerge the broccoli florets in boiling water for about a minute or two until they achieve a vibrant green hue and slight tenderness.
Swiftly drain the broccoli and shift them into a bowl filled with ice-cold water to halt the cooking process.
Repeat the draining process and then proceed to dry them using a paper towel.
In an ample-sized bowl, bring together the blanched broccoli, finely chopped red onion, shredded carrots, roasted cashews, dried cranberries, and optional crumbled bacon.
In a separate, smaller bowl, thoroughly blend mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until you attain a smooth mixture.
Evenly pour the dressing over the broccoli ensemble and mix meticulously ensuring even coverage.
Secure the salad with a cover and refrigerate for no less than an hour to let the flavors blend harmoniously.
Serve the salad when well-chilled for a refreshing experience.