A broccoli salad that would win over any guest, even the non-broccoli loving ones. Great as a main dish, or as a side at a BBQ.
Prep Time5 mins
Cook Time1 min
Total Time6 mins
- 1 kg broccoli chopped into small pieces
- 10 cherry tomatoes quarters
- 5 rasher turkey bacon (optional, but a great addition, cooked and chopped)
- 2 garlic cloves crushed
- 8 sun-dried tomatoes drained
- 125 g mozzarella diced
- 3 tsp dijon mustard
- 3 tbsp white wine vinegar
- 6 tbsp olive oil
- 25 g chives chopped
Blanch the broccoli in boiling water for 60 seconds. You don't want to overcook it, as it should still be crunchy.
Once the broccoli is cooked, spread it out on a tray or a towel and leave until it is completely dry and then put in a large bowl
Make the dressing my mixing together the oil, vinegar, garlic, dijon mustard and then pour it over the broccoli.
Add all the other ingredients and mix well. Leave for about an hour for the flavours to mix together.
Serving: 1portion | Calories: 105kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 97mg | Potassium: 283mg | Fiber: 2g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 63.5mg | Calcium: 78mg | Iron: 0.8mg