Broccoli, Grapes, Bacon Salad

INGREDIENTS:

2 medium heads of broccoli, cut into bite-sized florets
1 cup grapes
1 cup onions, diced
2 cups almonds
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 tablespoons raw honey
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
3 tablespoons sweet onion, minced

DIRECTIONS:

Prepare the Ingredients:
Wash the broccoli heads thoroughly and cut them into bite-sized florets.
Halve the grapes.
Dice the onions.
Cook the bacon until crispy, then crumble it.
Slice or sliver the almonds.
Shred the cheese.
Make the Dressing:
In a mixing bowl, combine the plain Greek yogurt, raw honey, Dijon mustard, apple cider vinegar, and minced sweet onion. Whisk until well combined. Adjust sweetness or tanginess according to your taste by adding more honey or vinegar if desired.
Assemble the Salad:
In a large salad bowl, combine the broccoli florets, halved grapes, diced onions, sliced almonds, and crumbled bacon.
Pour the prepared dressing over the salad ingredients.
Toss gently until all the ingredients are evenly coated with the dressing.
Sprinkle the shredded cheese over the top of the salad.
Serve:
Once the salad is assembled, it can be served immediately.
Alternatively, you can chill it in the refrigerator for about 30 minutes to allow the flavors to meld together before serving.
Enjoy!
Serve the broccoli salad as a delicious side dish or as a light and refreshing main course. It’s perfect for picnics, potlucks, or as a healthy addition to any meal. Enjoy the vibrant flavors and crunchy textures of this delightful salad!
Crumble the cooked bacon on top and sprinkle with cheese, stir well and serve immediately, or place back in the fridge, covered, for up to an hour before you plan to serve.
Store any leftover salad in an air-tight container for up to 2 days.