So, I don’t think you should eat bacon every day, but it can certainly count as an occasional food. This salad is certainly delicious without it, but who doesn’t love bacon!
You can serve this as a side dish or just have it on its own. If you want to increase the protein, add some shredded chicken.
I would eat this one fresh as the broccoli can go soggy, and no one likes soggy broccoli.
What You Need
For the salad dressing:
•1 cup (285g) Greek yogurt
•4 tbsp. apple cider vinegar
•1 clove garlic, minced
•salt and pepper
For the salad:
•1 broccoli head, cut into bite-size florets
•1 pomegranate, seeded
•⅓ cup (50g) almonds, chopped
•½ small red onion, diced
•6 bacon rashers
What You Need To Do
Place all the ingredients for the salad dressing into a medium sized bowl. Season to taste with salt and pepper, give a good stir to combine and set aside until needed.
Bring a pot of water to the boil and cook the broccoli florets for 3-4 minutes, until just tender, then rinse in cold water, drain and place in a serving bowl.
Cook the bacon on a dry, non-stick pan over medium heat until brown and crispy. Set aside to cool, then break into smaller pieces.
Add the pomegranate seeds, almonds, onion and crispy bacon to the serving bowl. Drizzle with the salad dressing and mix until well combined. To serve, season with freshly ground black pepper.
Nutrition per serving: