Broccoli Salad

This week we're sharing another delicious recipe using the harvest of the month : broccoli!

Some people like their broccoli cooked; some like it raw; but broccoli salad is a crowd pleaser for a number of reasons:

1. When you use fresh, local broccoli, the texture of this salad is perfect.
2. There is a delicious, tangy dressing...when was the last time you dressed up your broccoli?
3. There is bacon.  It is optional, of course, but it makes this dish pretty magical!

Last week's recipe roasted cauliflower to delicious crispiness, but this one lets the broccoli shine.  Enjoy!

Broccoli Salad

Adapted from foodess.com

• 1 head broccoli, chopped into bite-sized florets
• 1 red pepper, cut in thin slices
• 1/2 red onion, cut in thin slices or minced
• 1/2 cup raisins or dried cranberries
• 1/2 cup cashews, toasted
• 4 slices bacon, cooked and chopped
• 1/2 cup greek yogurt
• 1/8 cup sweetener (honey, sugar....)
• 2 tbsp apple cider vinegar 

In a large bowl, combine broccoli, onion, raisins, cashews and bacon. Whisk together yogurt, sweetener, and vinegar. Pour over broccoli mixture and toss well to combine. Lasts 2 days in the refrigerator.

NOTE:  If you're more of a cooked broccoli person, go ahead and lightly steam the broccoli, but just for a minute.  Its important that it still has that broccoli crunch!