A Better Broccoli Salad

• 4 slices Center-cut Bacon
• 6 cups Small Broccoli Florets
• 3/4 cups Shredded Carrot
• 1/4 cups Chopped Red Onion
• 1/4 cups Salted Sunflower Seed Kernels
• 3/4 cups Reduced Sugar Craisins
• 1/4 cups Olive Oil Mayonnaise
• 1/4 cups Plain Fat-free Greek Yogurt
• 1 Tablespoon Agave Nectar
• 2 Tablespoons Fat-free Buttermilk
• 1/2 teaspoons Salt
• 1/2 teaspoons Freshly Ground Black Pepper

1. Preheat the oven to 400 F. Line a rimmed baking sheet with foil and lay the slices of bacon in a single layer. Put pan into the oven and bake for 15-20 minutes until the bacon is crisp. Carefully remove pan from oven. Cool and crumble the bacon.
2. Blanch the broccoli by dunking it in a pot of boiling water for 1 minute. Remove it from the oven and put it in an ice bath until chilled.
3. Combine the blanched broccoli, bacon, carrots, onion, sunflower seeds and Craisins in a large bowl.
4. Combine mayonnaise and the remaining ingredients in a small bowl and whisk to combine. Pour dressing over broccoli mixture and toss well. Chill for 1 hour.

center, broccoli florets, carrot, ubc, ubc, sugar, ubc, ubc, buttermilk, salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/a-better-broccoli-salad/ (may not work)