Ingredients

• 3 medium heads broccoli, cut into florets
• 2 medium carrots, peeled and shredded
• 1 red onion, thinly sliced
• 3 slices cooked low sodium bacon, crumbled
• 1/4 cup golden raisins
• 1/2 cup unsalted sliced almonds, toasted
• 1 cup nonfat plain Greek yogurt
• 3 Tbsp apple cider vinegar
• 1 tsp organic Dijon mustard
• 1 tsp freshly ground black pepper

Preparation

1. Bring a large saucepan or pot of lightly salted water to a boil. Fill a large bowl with cold water and ice. Add broccoli and blanche until just fork tender and bright green, about 1 minute. Working quickly, use a slotted spoon to transfer broccoli to prepared ice bath (Note: you want the cooking process to stop as soon as possible so the broccoli does not get soft). Let cool completely and drain into a colander.
2. Transfer cooked broccoli to a large mixing bowl. Add carrots, onion, bacon, raisins, and almonds.
3. In a medium mixing bowl, combine Greek yogurt, apple cider vinegar, Dijon mustard, and black pepper; whisk until well combined. Pour dressing over broccoli salad mixture and stir to coat evenly. Serve immediately or cover and refrigerate until ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.