This is such a hearty and delicious salad. It is the perfect salad for a picnic or BBQ because you can dress it beforehand and it won't get soggy because the broccoli can stand up to the dressing with no problem. Also a huge plus when you have leftovers because it keeps really well in the refrigerator. The dressing is refreshing and is the perfect finish to help bring all of the flavors together. Make sure you prepare the broccoli an hour or two before serving to make sure the broccoli fully cools because the salad is meant to be served cold.
- 2 head of broccoli, cut into bite sized pieces
- 1/2 large apple, chopped
- 1/2 cup almonds, toasted and roughly chopped
- 1/3 cup raisins
- 1/4 cup dates, chopped
- 3 or 4 pieces cooked and crumbled bacon
- 2 cloves garlic minced
- 1/4 cup fresh squeezed lime juice
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp honey
- 1/2 tsp salt
- 1/2 freshly cracked pepper
- 1 tbsp fresh rosemary, chopped
Steam chopped broccoli in a large pot for 2-3 minutes. Once broccoli has turned bright green remove and run under cold water to stop the cooking process. You want the broccoli to be cooked but still crunchy. Drain and place in a bowl in the refrigerator to cool.
Cook the bacon and let cool on a paper towel. Crumble once completely cooled.
Combine all of the ingredients for the salad in a large bowl and toss to combine.
Combine dressing ingredients in a jar or measuring cup, mix well and pour over salad and serve.
Adapted from The Healthy Foodie