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Recipe by Ronnie Woo - Broccoli & Bacon Salad with Apple Cider Vinaigrette

Recipe by Ronnie Woo - Broccoli & Bacon Salad with Apple Cider Vinaigrette

This delicious and hearty salad combines crispy Parmesan-roasted broccoli with chopped bacon, the Fresh Express® Leafy Green Romaine Blend, and an easy apple cider vinaigrette. This recipe is perfect as a holiday dish or can be topped with a lean protein for a satisfying meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2

Ingredients
  

Salad

  • 1 (9-ounce) bag Fresh Express® Leafy Green Romaine Blend
  • 4 slices smoked bacon
  • 10 ounces broccoli florets, cut into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons grated Parmesan cheese, plus more for serving
  • Freshly ground black pepper, to taste

Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • 1 clove garlic, grated on a microplane
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • Preheat the oven to 400F. Line two small, rimmed baking sheets with parchment paper and set one aside. Place the bacon in a single layer on one of the parchment paper-lined baking sheets and bake until crispy, 30 to 35 minutes, flipping the bacon halfway through. Drain on a paper towel-lined plate.
  • In a large bowl, toss together the broccoli and olive oil until evenly coated. Sprinkle in the Parmesan cheese and black pepper and toss to coat. Arrange the broccoli florets in a single layer on the other parchment paper-lined baking sheet and roast until the broccoli is tender and the Parmesan cheese has browned and become crispy on the edges, 15 to 20 minutes. Let cool for 15 minutes.
  • In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and ground black pepper until combined. While whisking, drizzle in the extra virgin olive oil until emulsified.
  • In a large bowl, add the Fresh Express® Leafy Green Romaine Blend, roasted broccoli, and half of the vinaigrette (adding more as needed) and gently toss to combine. Sprinkle on top the chopped bacon and additional grated Parmesan.