Honey Mustard Broccoli Apple Salad

• 4 strips Bacon
• FOR THE SALAD:
• 4 cups Broccoli, Cut Into Florets (260g)
• 1/4 cups Roasted, Salted Sunflower Seeds (32g)
• 1/4 cups Red Onion, Thinly Sliced
• 1 Large Fuji Apple, Roughly Chopped
• FOR THE DRESSING:
• 1 cup Non-fat Plain Greek Yogurt
• 4 Tablespoons Honey
• 2 Tablespoons Yellow Mustard
• 2 Tablespoons Dijon Mustard
• 2 teaspoons Apple Cider Vinegar
• 1/4 teaspoons Salt, Or To Taste

1. Heat a large skillet on medium heat. Cook the bacon slices until golden brown and crispy on each side, about 2-3 minutes each side. Transfer to a paper towel lined plate and press out any excess fat.
2. In a large bowl, stir together all the salad ingredients. Crush up the bacon and stir it in.
3. In a medium bowl, whisk together all the dressing ingredients. Pour over the salad and toss until well coated. Season to taste with salt.
4. Cover and refrigerate the salad at least 2 hours (up to overnight) to develop flavor and so the broccoli absorbs the dressing. Devour!

bacon, salad, broccoli, ubc, ubc, apple, dressing, nonfat plain greek yogurt, honey, yellow mustard, dijon mustard, apple cider vinegar, ubc

Taken from tastykitchen.com/recipes/salads/honey-mustard-broccoli-apple-salad/ (may not work)