Fish Free Broccoli-Bacon Salad

Total time1 hr

Prep time20 min

Cook time10 min

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Ingredients

6 servings

For the salad

8 strips bacon
Lightlife Smart Plant-Based Bacon
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 ½ lb broccoli (about 2 medium heads), cut into small florets
½ cup red onion, finely diced
⅓ cup dried cranberries
⅓ cup roasted sunflower seeds

For the dressing

¾ cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp granulated sugar
½ tsp salt
¼ tsp black pepper

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deep golden brown and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool completely, then crumble into small pieces.
2
While the bacon cooks, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper in a small bowl until smooth and the sugar is fully dissolved.

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