Broccoli makes a wonderful cabinet salad as it stays green and vibrant all day long.
1 garlic clove, crushed (169105)
1 cup thick Greek yoghurt (27184)
½ cup good quality mayonnaise (46940)
1 tbs red wine vinegar (666741)
2 large broccoli, cut into florets (including stalks) (165618)
1/2 red onion, thinly sliced
1/2 cup sliced almonds, toasted ( 172995)
1 cup cooked bacon, chopped (optional) (172965)
Make the dressing by placing the garlic, anchovy and herbs in a blender. Process to chop the herbs then add the yoghurt, mayonnaise and red wine vinegar. Process until you have a lovely green dressing. Check and adjust seasoning.
Toss the broccoli florets and red onion in the dressing and place in display platter topped with bacon and toasted almonds.