Zesty Broccoli and Bacon Stir with Sun-Dried Tomato & Chive Dressing

Ingredients

- 4 cups broccoli florets
- 6 strips bacon, chopped
- 2 tablespoons sunflower seeds
- 1/4 cup chives, finely chopped
- 2 medium tomatoes, diced
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1/4 cup sun-dried tomatoes, julienned
- Salt and pepper to taste

Instructions

1. Prepare the Ingredients:
Wash and cut the broccoli florets. Dice the tomatoes and julienne the sun-dried tomatoes. Mince the garlic and chop the chives.

2. Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until crispy, about PT10M (10 minutes). Remove with a slotted spoon and set aside, leaving the bacon drippings in the skillet.

3. Sauté Garlic and Broccoli:
Reduce the heat to medium-low and add the minced garlic to the bacon drippings. Sauté for PT1M (1 minute) until fragrant. Then, add the broccoli florets and cook, stirring occasionally, for PT5M (5 minutes) until they are tender yet crisp.

4. Add Sun-Dried Tomatoes and Sunflower Seeds:
Stir in the julienned sun-dried tomatoes and sunflower seeds, cooking for another PT2M (2 minutes).

5. Prepare the Dressing:
In a small bowl, whisk together the Dijon mustard and white wine vinegar until well combined. Stir in the chopped chives and a pinch of salt and pepper.

6. Combine and Serve:
Add the cooked bacon and diced tomatoes to the skillet and toss to combine. Drizzle the chive dressing over the mixture, gently tossing to coat. Cook for an additional PT2M (2 minutes) to blend the flavors.

7. Final Touches:
Adjust seasoning with more salt and pepper to taste. Serve warm.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT20M
20 minutes

Total Time

PT35M
35 minutes

Type of Dish

Lunch

Keywords

broccoli, bacon, sun-dried tomatoes, chives, mustard dressing, sunflower seeds, lunch recipe, stove-cooked, savory salad, quick meal

Recipe Yield

Feeds 4 adults

Calories

980 calories for the entire dish

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