Broccoli salad
Yield 6-8 servings
Ingredients
For dressing:
- 1/2 cup nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 2 teaspoons ancho chili powder
- 1/2 teaspoon freshly ground black pepper
- salt to taste
For salad:
- 3 quarts water, divided, 4 cups and 8 cups
- 1-1/2 teaspoons kosher salt, divided 1 teaspoon and 1/2 teaspoon
- 4 cups ice cubes
- 1 pound broccoli florets, cut into 1-inch pieces
- 2 slices crispy bacon, cooked, chopped
- 1/3 cup golden raisins, roughly chopped
- 1/3 cup pine nuts
- 1/3 cup red onion, 1/4-inch diced
- 2 ounces goat cheese, crumbled
Instructions
- Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, honey, 1 tablespoon of water, Dijon mustard, ancho chile powder, black pepper, and 1/2 teaspoon salt. Set aside until the salad is complete.
- Salad: Make an ice water bath by pouring 4 cups cold water into a large bowl. Add the ice and set aside.
- In a large saucepan over high heat, combine 8 cups of water and 1 teaspoon salt. Bring the water to a boil.
- Add the broccoli florets to the boiling water and cook for 1 minute.
- Using a slotted spoon, quickly remove the broccoli florets and place them in the ice water bath to halt the cooking. Allow the broccoli to cool for 5 to 7 minutes. Drain the broccoli florets and transfer them to a large bowl.
- To the broccoli, add bacon, raisins, pine nuts, red onion, and goat cheese.
- Drizzle one-half of the salad dressing over the broccoli mixture and toss well to combine. Season to taste with salt.
- Serve the salad with additional dressing on the side.
Courses Sides
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/this-broccoli-salad-simply-looks-fancy-yet-it-is-an-easy-and-delicious-side-dish-for-any-meal/