– 3 - broccoli heads– 10 oz. - cherry tomatoes– 1 cup - shredded red cabbage– ½ cup - dried cranberries– ½ cup - slivered Almonds (toasted)– 4 oz. - cheddar cheese– Juice of small lemon– 6 strips - broiled baconSalad Dressing and Seasoning Ingredients– ½ cup - ranch dressing (I used a homemade ranch recipe)– ½ cup - Greek yogurt– Salt and pepper to taste
Shred one cup of red cabbage, place it into a small bowl, pour ice-cold water over it, and let the cabbage sit in the cold water while you're preparing the rest of the salad. This will remove most of the color and prevent the purple cabbage color from dyeing the salad dressing.
When ready to add purple cabbage to the salad drain the water from a bowl and place the cabbage in a dry bowl lined with a paper towel for the excess water to drain and dry the cabbage as much as possible.