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Fresh Broccoli & Bacon Salad with Toasted Pumpkin Seeds

Red Kettle Cook

This is a wonderful recipe to eat as a side dish. But it’s even better if you want to take it to a potluck, church picnic or other get together!

Fresh Broccoli & Bacon Salad with Toasted Pumpkin Seeds Free Recipe from RedKettleCook.com!

Serves 4

Ingredients:

Dressing:

  • 3/4 c. full-fat, unflavored Greek yogurt
  • 1 T. organic honey
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • Salt and freshly ground black pepper, to taste.

 

Broccoli Salad:

  • 1/2 small red onion, outer skin removed & cut into thin slices
  • 2 large heads fresh broccoli, tough stems removed, rinsed, & broken into florets
  • 6 slices bacon (pork or turkey), cooked crispy & crumbled
  • 1/4 c. fresh parsley, chopped
  • Salt & freshly ground black pepper, to taste
  • 1/3 c. toasted pumpkin seeds, unsalted

 

Instructions:

  1. To make the dressing, combine the Greek yogurt, honey, lemon juice & zest in a small bowl. Season with salt & pepper (to taste). Set aside.
  2. Add the broccoli florets to a large, microwave safe dish & add 2 to 3 T. water. Cover & microwave on high for 4 to 5 minutes, or until florets are crisp tender. (Check after 3 minutes & adjust cooking time accordingly).
  3. Remove from microwave & drain excess liquid. Set aside, uncovered & allow steamed florets to cool.
  4. In a large glass or other non-reactive bowl, combine the red onion, broccoli, crumbled bacon & fresh parsley. Toss gently to combine. Top with 1/2 Greek yogurt dressing & toss again until ingredients are thoroughly coated. Cover & refrigerate 30 minutes or overnight before serving. Cover & reserve remaining dressing as well.
  5. Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the toasted pumpkin seeds right before serving to keep them crunchy.

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