Description
A lighter broccoli salad made with crisp broccoli, dried cranberries, almonds, sunflower seeds, bacon, red onion, and a creamy Greek yogurt dressing.
Ingredients
Scale
FOR THE DRESSING:
- 3 tablespoons plain Greek yogurt
- 1/3 cup mayonaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
FOR THE SALAD:
- 4 cups small broccoli florets
- 1/4 cup finely chopped red onion
- 1/3 cup slivered almonds
- 1/3 cup dried cranberries
- 1/4 cup unsalted sunflower seeds
- 3 slices cooked bacon, crumbled
Instructions
- Place the chopped red onion in a small bowl of cold water for 5 minutes, then drain.
- While the onion soaks, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine the broccoli, almonds, dried cranberries, sunflower seeds, and bacon.
- Drain the onion and add it to the salad. Pour the dressing over the top and toss until evenly coated.
- Cover and chill for at least 1 hour before serving. Stir before serving. For stronger flavor, chill several hours or overnight.
- Prep Time: 15 min
- Chill Time: 1 hr
- Cook Time: 0 min
- Category: Salad, Side Dish
- Method: No Cook
- Cuisine: American
