Broccoli Bacon Salad
2 (24-ounce) bags frozen broccoli florets
16 ounces thick-cut bacon (You may also substitute turkey or beef bacon if you prefer)
1 red or yellow onion, chopped
2 cloves garlic, minced
2 cups red grapes or 1 cup dried cranberries or golden raisins
1/2 cup sliced almonds
1 cup mayonnaise
1/2 cup plain yogurt
1/3 cup sugar
3 tablespoons apple cider vinegar
1/8 teaspoon white pepper
Add water to a large pot and bring it to a boil. Add the frozen broccoli florets. Bring the water back the a boil and then immediately remove the broccoli. Put it directly into a bowl with ice water to shock it and then place it on paper towels to drain.
Cook the bacon until it is very crisp. Drain it on paper towels and then crumble it into small pieces. Drain the fat from the pan but do not wipe it out. Add the chopped onion and garlic to the pan. Cook it for about 4 minutes or until the vegetables begin to soften.
Combine the broccoli, bacon, onion and garlic in a large bowl. Stir well. Add the grapes and sliced almonds. Toss this gently.
Combine the remaining ingredients in a small bowl. Mix well with a wire whisk. Pour this over the broccoli salad and stir gently to coat. Cover the bowl with the broccoli bacon salad for 3 to 4 hours prior to serving.