Crunchy Broccoli Picnic Salad
Serves 2 | with Dried Cranberries and Honey-Mustard Dressing
This summery side salad is a perfect make-ahead option for picnic meals and days spent outdoors. Colourful crunchy veggies, tart cranberries and creamy honey mustard dressing make for a delicious, crowd-pleasing dish!
Ingredients: Broccoli • Carrots • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dried cranberries (cranberries, sugar, sunflower oil) • Almonds • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Broccoli
56 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Honey
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Carrot, julienned
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Green Onion
100 g
Bacon Strips
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Meanwhile, roughly chop broccoli into 1-inch pieces.
- Add broccoli and 1 tbsp oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven until broccoli is tender-crisp, 6-8 min.
- Meanwhile, heat a small non-stick pan over medium-high heat. When hot, add almonds.
- Cook, stirring often, until almonds are golden, 3-4 min. Transfer to a plate. (NOTE: You can skip this step if you don't want to toast the almonds.)
- Thinly slice green onion.
- Add mayo, mustard, honey and vinegar to a large bowl. Season with 1/4 tsp salt and 1/4 tsp pepper, then whisk to combine.
- Transfer bacon to a paper-towel lined plate to cool, then roughly chop.
- Add broccoli, carrots, cranberries, green onions, half the bacon and half the almonds to the large bowl with dressing. Toss to combine.
- Divide crunchy broccoli salad between bowls.
- Sprinkle remaining almonds and bacon over top.