Bring a pot of water to a boil and prepare an ice bath.
Add broccoli florets to the boiling water and cook for 2 minutes.
Quickly transfer the broccoli to the ice bath to halt the cooking process and retain its vibrant color.
Drain and set aside.
Combine Salad Ingredients:
In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, red onion, carrots, raisins or dried cranberries, sunflower seeds, turkey bacon, and crumbled feta cheese.
Step 2: Crafting the Dressing
Whisk the Dressing:
In a separate bowl, whisk together non-fat Greek yogurt, light mayonnaise, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper.
Adjust the seasonings to taste.
Step 3: Merging Flavors
Dress the Salad:
Pour the dressing over the salad ingredients, ensuring an even coating.
Gently toss the salad, allowing the dressing to harmonize with the vegetables and create a delightful medley of flavors.
Step 4: Chilling and Serving
Refrigerate:
Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
Garnish and Serve:
Before serving, garnish with additional sunflower seeds, feta cheese, and a sprinkle of fresh herbs if desired.
