Ingredients
- 4 slices bacon
- Kosher salt
- 1 pound broccoli crowns, cut into florets (3 crowns)
- 1 quart cherry tomatoes
- 1/2 cup roughly chopped roasted almonds
- 1/2 cup dried cranberries
- 1/2 cup edamame
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the bacon on the prepared baking sheet. Bake until crisp, 10 to 15 minutes. Allow to cool, and then crumble.
Bring a large pot of salted water to a boil. Add the broccoli florets in batches and boil until bright green, 1 to 2 minutes. Add to a large bowl of ice water to stop the cooking, or add to a colander in the sink and run with cold water. Drain well and place in a large bowl.
Add the tomatoes, almonds, dried cranberries and edamame to the bowl with the broccoli and toss.
Whisk together the mustard, vinegar and olive oil. Add the bacon and the dressing to the salad and toss.
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By a007pistol_2328035
jacksonville, FL
on January 04, 2013
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it was good but i kinda over cook the broccoli. i think it would have been alot better if i did it right the first time. thanks jamie
By cookinismypassion
Searcy, AR
on November 04, 2012
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Pretty....Healthy....Yummy!!!! I didn't even use bacon (didn't have any on hand though I'm sure it would have just been even better with it. I loved the edamame, dried cranberries, and almonds together!
By macfoodie
Cerritos, CA
on September 22, 2012
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So good, so easy. and SO pretty!!! I used sugar snap peas since I did not have edamame. I also threw in a couple of tablespoons of sunflower seeds with the almonds. The flavor blend with the dressing was outstanding. And of course, anything tastes better with BACON!!! I do,. however, disagree with a previous reviewer - I felt the salad was much better and prettier the day it was made, rather than later.
Read all 15 reviews