Crazy Good Broccoli Salad

3 cups broccoli florets*

10-12 seedless red grapes

1/2 cup grated cheddar cheese

1/4 red onion, diced

1/2 cup fresh or canned pineapple, cut into small pieces

2 slices bacon

1/2 cup buttery almonds

Dressing

4 oz. plain Greek yogurt

1/2 T sugar

1 T apple cider vinegar

Cook bacon until crispy.  Drain and set aside to cool.  Combine the rest of ingredients in a salad bowl.  Mix dressing in a separate bowl.

Add salad dressing to salad bowl and toss to coat ingredients well. Bacon can be stirred in or used as a garnish. Serves 2-3

*cut off most of the stem end and slice florets in 1/2 or 1/4s for easier eating

This salad holds up well, leftovers taste the same after 24 hours.

Buttery Almonds

2 cups sliced almonds {or pecan halves, walnuts}

1 T real butter

1 T olive oil

1/4 cup brown sugar

kosher salt to taste

Melt butter in olive oil in skillet over medium low heat. Add nuts and brown sugar. Cook and stir until nuts begin to brown and caramelize. Season with salt to taste. Watch carefully to avoid burning nuts. Turn nuts out onto wax paper to set. Store cooled nuts in a jar in the pantry.