(Gluten Free, Keto)
Prep Time: 15 minutes
Cook Time: 0
Yield: 8 servings
6 cups Broccoli Florets, cut into bite sized pieces
½ cup Dried Cranberries
½ cup Crumbled Bacon, cooked
½ cup Red Onion, diced
¼ cup Chopped Cashews
½ cup Sour Cream
2 tbsp Lemon Juice
- Chop the broccoli into bite-sized florets, and add them to a large bowl along with the dried cranberries, crumbled bacon, red onion, and chopped cashews.
- Make the dressing by whisking the sour cream, lemon juice, and Noble Made Garlic Parmesan Sauce until fully incorporated.
- Pour the dressing into the broccoli salad mixture, and toss together until fully combined.
- Let the salad sit in the fridge for at least 30 minutes for the flavors to come together before serving cold.
This recipe was created by Valerie Skinner of Thyme and JOY.