This lovely salad is filled with broccoli, pears, pomegranates, sunflower seed kernels, bacon, craisins and pecans. Gluten free, healthier and lower calorie than most holiday salads. Great for Thanksgiving.
3large headsbroccoli crownscut into bite size florets
2largered pearssliced or diced (NOT peeled)
1cuppomegranate arils
1cupcraisins
1cuppecan pieces
1/3 to 1/2cupsunflower seeds
1/3cupred onionchopped
4-6slicesbaconfried crisp and broken into small pieces, (I used peppered bacon)
1/2cupplain Icelandic yogurtor Greek yogurt
5.3oz. containerpomegranate yogurtstirred
1/3cuphoneyagave syrup or granulated sugar
1/4cupapple cider vinegar
Instructions
To remove pomegranate arils, slice off ends of pomegranate and cut in half.
Place each half under water and remove arils.
Rinse and separate arils from any remaining skin and membranes.
Set aside.
Layer salad ingredients in serving bowl; cover and refrigerate.
Combine yogurts, honey and apple cider vinegar in medium mixing bowl with a whisk.
Cover and refrigerate until ready to serve.
Combine salad with salad dressing right before serving to keep vegetables and fruit crisp.
Notes
NOTE: Preparation time does not include time required to cook bacon.
NOTE: You can also substitute turkey bacon for the regular bacon in recipe.
NOTE: If desired, use only plain yogurt in the salad dressing.
NOTE: If you're not using fresh pomegranate (and using pomegranate arils that are already pre-packed from the produce section of the grocery store), you will want to soak the pomegranates in warm water with a few tablespoons of baking soda added. Swish the pomegranate arils in the water and allow to soak about ten minutes. Then rinse well and towel dry before using. This will eliminate any brine taste and smell that the pomegranates are soaked in before packing.