Salads

Broccoli Summer Salad

1/2 lb. bacon, thickly sliced

3 heads of broccoli, flowers cut from stems

1/2 small red onion, thinly sliced

1/2 cup golden raisins

1/3 cup pine nuts, toasted

1/8 cup Greek yogurt

1/8 cup Mayo

2 T. White wine vinegar

2 T. sugar

2 cooked chicken breasts, boned, skinned and diced

Whisk sugar, yogurt, mayo and vinegar together; set aside.

Fry bacon until crisp, drain and crumble. Using the fat from the bacon, fry the broccoli until just warmed through and a little crusty. In a medium bowl mix chicken, broccoli, bacon, raisins, onion and pine nuts; toss together. Coat chicken-broccoli mixture w/ dressing. Can be served immediately or cold.