Ingredients
2 medium heads of broccoli
2 large carrots
2 cups fresh or frozen organic corn
½ cup raisins, or golden raisins
½ cup pecans, or nut of choice, roughly chopped
6-8 slices of nitrate free bacon, cooked, crispy, and crumbled
½ cup shredded cheese of your choice
For the dressing:
1 cup plain Greek yogurt
2 Tbsps raw honey
2 Tbsps Dijon mustard
2 tsps apple cider vinegar
3 Tbsps sweet onion, minced
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Instructions
1. Whisk all of your dressing ingredients together really well, in a glass bowl and refrigerate until ready to use.
2. Thoroughly rinse your broccoli under cold running water to remove any dirt. Allow excess moisture to drain on a kitchen towel.
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3. Bring a large pot of salted water to a boil. Drop shucked ears of corn into your boiling water and steam just 2-3 minutes. Remove from water to a large bowl and allow to cool a few minutes until you can handle them. Cut kernels off of cobs.
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4. Chop the broccoli into very small florets, all roughly the same bite-sized pieces, then place in a large bowl.
5. Peel and shred your carrots.
6. Add in the shredded carrots, corn, raisins and pecans into the broccoli bowl.
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7. Drizzle your prepared dressing on top and toss really well.
8. Crumble the cooked bacon on top and sprinkle with cheese, stir well and serve immediately, or place back in the fridge, covered, for up to an hour before you plan to serve.
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9. Store any leftover salad in an air-tight container for up to 2 days.
10. Enjoy!
