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Ingredients
Dressing
- 1/4 C Honey
- 1/4 C Apple Cider Vinegar
- 1 C Buttermilk
- 1/4 C Bacon Fat rendered from cooked bacon
- 3 Garlic Cloves minced
- 1 Shallot minced
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Salad
- 3 heads Broccoli florets
- 4 Bacon Slices cooked, cooled and crumbled
- 2.25 oz Sliced Almonds toasted
- 1/2 Red Onion minced
- 1/2 C Dried Cranberries
Ingredients
Dressing
Salad
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Instructions
Bacon
- Preheat oven to 365. Arrange a package of Bacon on a sheet pan (lined with foil) and cook in the oven for 20-30 minutes until crisp
- Carefully remove the bacon to a paper towel to drain and then pour off the clear bacon fat to reserve
- When the bacon has cooled crumble up 4-5 slices.
Dressing
- In a medium size mixing bowl whisk together the Apple Cider Vinegar, Buttermilk, Honey, Bacon Fat, Garlic, Shallots, Salt and Pepper
Salad
- In a large mixing bowl add the Broccoli florets, Crumbled Bacon, Toasted Almonds, Dried Cranberries and Red Onion.
- Pour the dressing over the Salad and toss gently. Refrigerate for 15-20 minutes.
Recipe Notes
Make some BLT Sandwiches to use with the rest of the Bacon
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