Spring is my favorite time of year to grill in Georgia. We've had some perfect grilling weather this month. In the past couple of weeks, I've cooked most of our meals on my Big Green Egg - chicken, fish, pork, burgers, steaks, you name it. Throwing some marinated chicken on the grill is easy - coming up with healthy and delicious side dishes to compliment my grilled meat - not always as easy.
I found this recipe for Cranberry Almond Broccoli Salad in my newest Cooking Light magazine. It is a great complement to almost any grilled meal. I added my own little twist on the recipe and you can do the same - change out the nuts or the fruit to make it your own.
This broccoli salad is super simple to put together - it can be made ahead of time AND it's delicious.
Cranberry Almond Broccoli Salad
1/4 cup chopped onion
1/3 cup light mayonnaise
3 Tablespoons plain Greek yogurt
1 Tablespoon cider vinegar
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups broccoli florets
1/4 cup slivered almonds
1/3 cup dried cranberries
4 slices turkey bacon, cooked and crumbled
Stir together mayonnaise, yogurt, honey, vinegar, salt and pepper.
Cut broccoli head into florets.
Add onions and dressing to broccoli.
Stir in bacon, almonds and cranberries.
Grilled chicken, broccoli salad and a few freshly picked strawberries - Springtime meal perfection.
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