Salad with broccoli and garlic sauce it’s a great option for family gatherings, parties with friends, and even for a quick meal for lunch or dinner. Perfectly cooked broccoli goes perfectly with crunchy pumpkin seeds, salty bacon and a distinctive, creamy garlic dressing. Moreover, such a dish provides a lot of fiber, vitamins and minerals. If you want it to be more dietary, you can use lean chicken ham instead of bacon, it will also taste delicious.
To prepare this recipe, you will need:
- 1 large head of broccoli,
- 100 g smoked bacon,
- 50 g dried cranberries,
- 50 g pumpkin seeds,
- 100 g of yellow cheese,
- ½ small red onion.
Dressing:
- 130 g of Greek yogurt,
- 2 cloves of garlic,
- 1 tablespoon of apple cider vinegar,
- ½ teaspoon of salt,
- ½ teaspoon of black pepper.
Fry the sliced bacon in a dry frying pan until crispy. Place it on a plate lined with a paper towel to drain excess fat. Then break it into smaller pieces between your fingers.
Wash the broccoli and divide it into very small florets. Leave it raw, but if you prefer a more delicate vegetable, you can blanch it in boiling water for 1 minute and immediately harden it in cold water. Strain and cool.
Cut the yellow cheese into cubes and chop the red onion finely. Roast the pumpkin seeds in a dry pan.
Mix all ingredients in a salad bowl.
Prepare the dressing. In a small bowl, mix the yogurt, pressed garlic, vinegar, a pinch of salt and pepper. Mix everything well to obtain a uniform consistency.
Pour the prepared sauce over the salad and mix well so that all ingredients are well covered.
Place the salad with broccoli and garlic sauce in the refrigerator for at least 30 minutes to let the flavors combine. Store leftovers in the refrigerator in an airtight container and use within 2 days.
Sources: Terazgotuje.pl
