Ingredients
- 4 strips bacon
- 4 cups broccoli cut into florets
- 1/4 cup roasted salted sunflower seeds
- 1/4 cup red onion, thinly sliced
- 1 large Fuji apple roughly chopped
For The Dressing:
- 1 cup nonfat plain Greek yogurt
- 4 tablespoons honey
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt or to taste
Instructions
- Heat a large skillet on medium heat. Cook the bacon slices until golden brown and crispy on each side, about 2-3 minutes per side. Transfer to a paper towel lined plate and press out any excess fat.
- In a large bowl, stir together the rest of 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
- Enjoy!
