Light and Fit Broccoli Salad

📝 Ingredients

• 1 large head broccoli (cut into 1/2-inch (about 5-6 cups))
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds (toasted)
• 1/4 cup green onions (sliced (about 3 green onions))
• 8 slices low sodium turkey bacon (chopped)
• salt & pepper
• olive oil
• 1/2 cup lowfat canola mayo (I love Hellman's)
• 1 tablespoon whole grain mustard
• 2 tablespoons agave nectar
• 3 tablespoons vinegar (cider, red wine, champagne all work fine)
• 1 tablespoon fresh tarragon (chopped (optional))

👨‍🍳 Instructions

1. 1Mix up the mayo, mustard, agave, vinegar and tarragon dressing. Set it aside.
2. 2Chop up the turkey bacon and cook until crisp in about a teaspoon of olive oil. Drain and set aside to cool.
3. 3Chop the broccoli into florets and blanch in salted boiling water for 1 minute. Immediately shock the broccoli by placing it into a bowl of ice water to stop the cooking process. You can also run cold water over the broccoli.
4. 4Place the cooled broccoli into a bowl. Add in the cranberries, almonds, bacon and green onions. Add in a good pinch of salt and pepper.
5. 5Add in the dressing & stir to combine.