Ingredients
1 pound broccoli cut up
1 pound cauliflower cut up
½ cup pecan halves
4 slices thick-cut bacon diced
1 tablespoon Dijon mustard
2 tablespoons vinegar
1 teaspoon kosher salt divide
1/2 teaspoon black pepper
½ cup non-fat plain Greek yogurt
1 tablespoon honey
4 medium green onions thinly sliced
4 ounces 1/4-inch diced sharp cheddar cheese
Directions
Blanch the vegetables: bring a large pot of salted water to a boil (I like to do this when I'm prepping the vegetables, as it takes my water a long time to boil). Place a large bowl of ice water beside it and keep a colander handy. Add the broccoli and cauliflower florets to the boiling water. Let cook for 30 seconds. Drain set aside.
Heat a medium to large skillet over medium heat. Add the pecans in a single layer and let sit for 15 seconds. Stir and toast, until the pecans are crisp and smell fragrant, about 3 to 4 minutes. Roughly chop. Return the skillet to medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Drain all but 1 ½ tablespoons bacon fat from the skillet (leave the bacon in the skillet).
Stir in the Dijon, vinegar, ½ teaspoon of the salt, and pepper. Turn stove back on and let cook in the warm skillet for 30 seconds. Remove from the hot burner and set aside to cool for 2 minutes.
To a small mixing bowl, add the Greek yogurt, honey, and remaining ½ teaspoon salt. Whisk to combine. Scrape the bacon and all of the drippings in the skillet with it into the bowl with the Greek yogurt. Whisk to combine. Add the broccoli and cauliflower To the bowl with the broccoli mixture, add the green onions, cranberries, cheddar, and chopped pecans. Pour the bacon dressing over the top, then stir gently to combine. Taste and add more salt and pepper if you like. Refrigerate for up to 3 days.
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