— 4 Strips Bacon
— 4 Cups Broccoli, Cut into florets (260g)
— 1/4 Cup Roasted, salted Sunflower seeds (32g)
— 1/4 Cup Red onion, thinly sliced
— 1 Large Fuji apple, roughly chopped
For the Dressing
— 1 Cup Non fat, plain Greek yogurt
— 4 Tbsp Honey
— 2 Tbsp Yellow mustard
— 2 Tbsp Dijon mustard
— 2 tsp Apple cider vinegar
— 1/4 Salt, or to taste
1. 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.
2. In a large bowl, stir together all the salad ingredients. Crush up the bacon and stir it in.
3. In a medium bowl, whisk together all the dressing ingredients. Pour over the salad and toss until well coated. Season to taste with salt.
4. Cover and refrigerate the salad at LEAST 2 hours (up to overnight) to develop flavor and so the broccoli absorbs the dressing