4cupsof broccoli - broken down into little florets
1/4cupof toasted pumpkin seeds
1/4cupof toasted slivered almonds
1/2cupof dried cranberries
3strips of cooked bacon
1/4cupof sour cream
1tablespoonof apple cider vinegar
1/4teaspoonof ground pepper
Cover a baking sheet with foil and place a rack on top of the foil (if you don't have a rack, place the bacon directly on the foil) and place the bacon on the rack. Cook in a 350 oven for 15 minutes. Turn the bacon over and cook until it reaches the crispness you like - about another 10-15 minutes. The length of time it takes to cook will depend on the thickness of your bacon.
While the bacon cooks, prepare the broccoli. Cut the tops of the broccoli off - pop the stems into a freezer bag and you can use them in a stir fry or in a soup recipe on another day. Use your hands to rip the broccoli tops into small florets. Be sure to thoroughly was the broccoli. Set it aside in a small bow.
Toast the almonds and the pumpkin seeds in a small saute pan, over low heat. Toast them until they are lightly golden and the pumpkin seeds begin to "pop." Set them aside to cool.
Now prepare the dressing in a large bowl. Whisk together the sour cream, mayonnaise, apple cider vinegar, honey, salt and pepper. Once the dressing is whisked together, dump in the broccoli.
Stir the broccoli until it is all coated in the dressing. Toss in the seeds, nuts and cranberries - toss to coat. Finish by sprinkling over the bacon. Give one final toss and pour the salad into a serving bowl. The salad is best when it has had a chance to sit in the fridge for at least an hour.
Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, Nutrition Info may vary.