Ingredients

• 1 head broccoli, chopped into bite-sized pieces
• 4 slices turkey bacon, cooked and crumbled
• ¼ cup red onion, chopped
• ¼ cup red cabbage, sliced into thin strips
• ¼ cup shredded carrots

• 2 tablespoons dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• Salt, to taste
• Pepper, to taste

Instructions

1. Place the broccoli, Turkey bacon, red onion, red cabbage, and carrots into a medium mixing bowl. Toss lightly to combine, then set aside.
2. In a small bowl, prepare the dressing by whisking together the dijon mustard, olive oil, honey, apple cider vinegar, garlic, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss until everything is evenly coated. Serve right away, or refrigerate for at least one hour before serving. Keep chilled.

• Dried cranberries or sunflower seeds can be mixed in for extra texture and flavor.
• Store leftovers in the refrigerator for up to 3 days.