The Pioneer Woman Tasty Kitchen
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Honey Mustard Broccoli Apple Salad

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Level: Easy

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Description

Made with Greek yogurt so it’s protein-packed and gluten-free! Even kids will love this! 

Ingredients

  • 4 strips Bacon
  • FOR THE SALAD:
  • 4 cups Broccoli, Cut Into Florets (260g)
  • ¼ cups Roasted, Salted Sunflower Seeds (32g)
  • ¼ cups Red Onion, Thinly Sliced
  • 1  Large Fuji Apple, Roughly Chopped
  • FOR THE DRESSING:
  • 1 cup Non-fat Plain Greek Yogurt
  • 4 Tablespoons Honey
  • 2 Tablespoons Yellow Mustard
  • 2 Tablespoons Dijon Mustard
  • 2 teaspoons Apple Cider Vinegar
  • ¼ teaspoons Salt, Or To Taste

Preparation

Heat a large skillet on medium heat. Cook the bacon slices until golden brown and crispy on each side, about 2–3 minutes each side. Transfer to a paper towel lined plate and press out any excess fat.

In a large bowl, stir together all the salad ingredients. Crush up the bacon and stir it in.

In a medium bowl, whisk together all the dressing ingredients. Pour over the salad and toss until well coated. Season to taste with salt.

Cover and refrigerate the salad at least 2 hours (up to overnight) to develop flavor and so the broccoli absorbs the dressing. Devour!

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