Crunchy Honey Dijon Broccoli (Print Version)
# Ingredients:
→ For the Broccoli Salad
01 -
1/2 cup freshly grated Parmigiano Reggiano
02 -
1/2 cup raw cashews, chopped small
03 -
1/2 red onion, minced
04 -
6 slices bacon, cooked and crumbled
05 -
1 cup finely sliced purple cabbage
06 -
4 cups broccoli florets, chopped small
→ For the Honey Dijon Vinaigrette
07 -
1/2 teaspoon black pepper, freshly ground
08 -
1/2 teaspoon sea salt
09 -
2 garlic cloves, smashed
10 -
1 tablespoon apple cider vinegar
11 -
2 tablespoons honey
12 -
3 tablespoons Dijon mustard
13 -
1/2 cup olive oil
# Instructions:
01 -
Put olive oil, Dijon mustard, honey, apple cider vinegar, mashed garlic, salt, and pepper into a large mason jar. Close it up and shake well until it looks creamy. Or, you can whisk everything together in a bowl if that's easier.
02 -
Cook your bacon until it's nice and crispy, however you like to do it.
03 -
While your bacon is cooking, rinse and finely chop broccoli, cabbage, onion, and cashews. Toss them into a big mixing bowl.
04 -
Once the bacon has cooled a bit, chop it up and throw it into the bowl with the veggies.
05 -
Pour the vinaigrette over everything in the bowl and give it all a good mix so the ingredients get coated.
06 -
Sprinkle the grated Parmigiano Reggiano all over the salad. Mix it one last time until the cheese is blended in. Serve right away or store it in the fridge for later.
# Notes:
01 -
The flavors get even better over time, so prepping this salad ahead of time works great.
02 -
To make it a filling meal, just add some protein like chicken or tofu.