Ingredients
Scale
- 1 cup sour cream
- 1/2 cup light mayo
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 clove garlic (minced)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 head broccoli (finely chopped)
- 1 carrot (grated)
- 8 strips bacon (cooked and roughly chopped)
- 1/2 cup cheddar cheese (grated)
- 1/3 cup dry brown lentils
- 1/4 cup red onion (finely diced)
- 1/4 cup dried cranberries
- 1/4 cup roasted sunflower seeds
Instructions
- Cook the lentils in a medium pot of water until tender, about 30 minutes, then let cool. For a quicker option, use canned lentils.
- Bake the bacon on a large sheet pan in a 400°F oven for 25 minutes until crispy, or fry in a pan.
- Drain the fat and let the bacon cool before crumbling it into pieces.
- In a large bowl, whisk together the sour cream, apple cider vinegar, mayo, honey, minced garlic, salt, and black pepper until smooth.
- In another large bowl, mix the chopped broccoli, grated carrot, bacon pieces, lentils, diced red onion, dried cranberries, grated cheese, and sunflower seeds.
- Pour the dressing over the salad mixture and stir until all ingredients are well coated.
- Serve immediately or cover and chill for 1-2 hours for best flavor.
Notes
You can prepare the lentils a day in advance to save time.
Chilling the salad allows the flavors to meld beautifully.
Feel free to customize with additional ingredients like nuts or seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 292
- Sugar: 6g
- Sodium: 363mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 27mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.