Sarah's Winter Blues Salad

What you need:

• 12 oz package of bacon (Hormel Natural Choice)
• 2 cups red cabbage, cut into pieces
• 1 head cauliflower, broken into florets
• 2 stalks broccoli, broken into florets
• 5 cups fresh baby spinach, torn into smaller pieces
• 5 large carrots, cut into 1 inch strips or sliced
• 1 cup fresh mushrooms, sliced
• 1 can Garbanzo beans (chickpeas), drained

• 2 cups Honey Vanilla yogurt (Greek Gods Yogurt)
• 1 onion, finely chopped
• 2 Tbsp Apple Cider Vinegar (Braggs)
• 3 Tbsp Spicy Brown Mustard
• 1 Tbsp dried parsley 
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp sea salt

What to do:

1.  Cook the bacon and crumble, cool before adding to salad (tip: if bacon is still frozen you can easily cut it into little pieces by standing it up on it's edge and slicing small strips)

 

1. Prepare all your vegetables. Set them aside for an hour to dry.
2. In very large bowl, add chopped onion, yogurt, and rest of seasonings.
3. Stir well. then add beans, vegetables and bacon.
4. Mix well