Description
A delicious and creamy salad featuring fresh broccoli, cauliflower, and mango, topped with crumbled bacon.
Ingredients
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 1 ripe mango, diced
- 6 slices of cooked bacon, crumbled
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional)
Instructions
- In a large pot of boiling salted water, blanch the broccoli and cauliflower florets for about 2 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and pat dry with paper towels.
- In a large mixing bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, honey, garlic powder, salt, and pepper. Whisk until smooth and well combined.
- Add the blanched broccoli, cauliflower, diced mango, and crumbled bacon to the bowl with the dressing. Gently toss to coat all the ingredients evenly.
- If using, fold in the chopped green onions for added flavor and crunch.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Notes
- For a vegetarian option, omit the bacon and add roasted chickpeas for crunch.
- You can substitute the mango with diced apples or pears for a different fruity twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg