Broccoli Salad: – 4 to 8 strips thick cut bacon cooked and chopped* – 6 cups broccoli florets 2 large heads, chopped – 1/2 cup red onion finely chopped – 1 cup raw walnuts chopped – 2/3 cup dried cranberries or raisin – 2 apples peeled, cored, and chopped (about 3-4 cups)** Broccoli Salad Dressing: – 1/2 cup mayonnaise – ½ cup plain Greek yogurt 1 (5.3-oz. container)*** – 3 Tbsp pure maple syrup**** – ⅓ cup rice vinegar apple cider vinegar, or lemon juice – ¾ tsp sea salt to taste
Place bacon pieces in a large nonstick skillet over medium-high heat. Cook until bacon is crisp, flipping every two minutes.
Transfer bacon to a paper towel-lined dish to cool. Chop and reserve bacon after cooling.
Slice broccoli heads into tiny florets after washing in warm water. Boil broccoli florets before cooking if you don't like raw broccoli.
First, boil a full pot of water, then add the chopped broccoli. Let the broccoli sit in boiling water for 30-60 seconds, or until the florets turn brilliant green.
Drain broccoli into a colander and place in an ice bath to stop cooking and cool. Skip blanching and eat raw broccoli for crisp.
Put broccoli in a big bowl whether you blanch it or not. In the big mixing bowl, add chopped bacon, red onion, walnuts, dried cranberries, and apples.
Mix the broccoli salad dressing ingredients (mayonnaise, Greek yogurt, pure maple syrup, rice vinegar, and sea salt) in a small bowl.
Coat broccoli salad with dressing. Season broccoli salad with sea salt or lemon juice.Broccoli salad can be eaten immediately or refrigerated 3-5 days.