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Broccoli Salad with Honey-Mustard Vinaigrette

Christina Feindel
  • 15 minutes
  • Serves 4

INGREDIENTS

4

slices Bacon, cooked and crumbled

1

Apple, whole red

2

heads Broccoli

1/4 cup

Dates

2 cloves

Garlic

1/2 cup

Raisins

1 tsp

Rosemary, dried

2 tbsp

Honey

4 oz

Kalamata olive

1/4 cup

Lime juice

2 tbsp

Mustard

1/2 tsp

Black pepper, ground

1/2 tsp

Sea salt

1 tbsp

Apple cider vinegar

1/4 cup

Olive oil, extra virgin

1 cup

Coconut flakes, toasted

1/4 cup

Water

cookware

mixing bowl