Broccoli Salad

1. Preheat oven to 425 °F. 
2. Place the Fleximat on a Medium Perforated Baking Sheet. 
3. Place bacon slices side by side on Fleximat and bake for 10-12 minutes. 
4. When bacon is cooked, transfer slices onto a paper towel.   
5.  Once at room temperature, Chop into small bites and place in a large mixing bowl. 
6.  Place broccoli in a Medium-Round mold, cover it with octagonal BONMAT, and place it in the microwave for 2 minutes. 
7. Run broccoli under cold water in a colander and drain to dry.
8. Cut the skin and ends off the red onion, quarter, and chop in Eco Chop. 
9. Add broccoli, onion, cranberries or cherries, chopped cashews, and herbs into the bowl with bacon and stir to combine. 
10. Shred the cabbage using the Mandolin on a thin shred setting, or chop using Eco-chop and add to bowl.  
11. In a bowl, whisk together dressing ingredients with a mini whisk.
12. Add dressing to the bowl and stir to combine. 
13. Add Set Gris, Salt, and pepper to taste.

Enjoy!