Broccoli Crunch Salad with Prosciutto and Feta

(about 4 servings)

I haven't set foot in Whole Foods since I left Texas. The closest one is in Seattle, I think. It's all fine. There's a small country market nearby that has great produce, sustainable fish and seafood, a good butcher and an adequate bulk food and spice section. I don't give WF much thought these days, although I was thinking about their Broccoli Crunch Salad the other day. I used to grab a tub or two whenever I was too lazy or busy to make my own.

This version is less sweet and more savory. It contains prosciutto in place of bacon and I have gotten into the habit of adding feta cheese of late because I love that briny goodness.

3.5oz mildly smoked lean prosciutto, diced

1/2 small red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tbsp apple cider vinegar
1 tsp honey, or more to taste

6 cups broccoli florets, cut into bite sized pieces 

1/3 cup crumbled feta cheese
3 tbsp cashews, toasted
3 tbsp dried currants
salt, if needed

Fry the prosciutto in a non-stick skillet over medium heat until it's browned and crispy. Stir in the red onion slices and cook until they are limp. Remove from heat and set aside.

Whisk together the mayonnaise, yogurt, apple cider vinegar and honey in a large bowl.

Add the broccoli, prosciutto and onion mixture, feta, cashews and currants. Toss until everything is evening coated with the dressing. Taste and add a bit of salt if needed.

Serve. This salad keeps really well, refrigerated.