Serves: 8
Prep: 10 minutes Cook: 5 minutesLooking for ways to increase your vegetable intake? Sick of serving the same boring salad night after night? Need to bring a plate to a friends BBQ this weekend? This is the perfect salad to accompany any occasion. This broccoli salad is both healthy and low FODMAP and with hints of sticky, salty goodness from the addition of maple syrup and bacon who couldn't resist!!
| ingredients |
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2 large broccoli, cut into florets (stalks removed) |
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2 cups baby spinach leaves |
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1 large red capsicum, diced |
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Garlic free sun-dried tomatoes, cut into thin strips |
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6 rashers cooked shortcut bacon, diced |
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¼ cup feta cheese, crumbled |
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¼ cup pinenuts (or walnuts), toasted |
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¼ cup green spring onion tops, finely sliced |
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Plain, low-fat yoghurt (lactose-free if required) |
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1 1⅓ tbsp apple cider vinegar |
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2 2½ tbsp pure maple syrup |
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1 1⅓ tbsp wholegrain mustard |
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Salt and pepper to taste |
Half fill a large pot with water and bring to the boil. Once boiling, place broccoli florets into pot and blanch for 1-2 minutes to soften slightly. Drain, rinse with cold water and set aside in a large salad bowl to cool.
Meanwhile, add dressing ingredients to a jug and whisk until well combined.
Add all remaining salad ingredients to salad bowl and pour over dressing. Toss with tongs until all ingredients are well combined and thinly coated in dressing.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 852 Kj / 204 cal |
| Protein | 14.50g |
| Carbohydrates | 9.10g |
| Sugar | 9.10g |
| Total Fat | 11.50g |
| Saturated Fat | 3.30g |
| Fibre | 4.10g |
