Skinny Creamy Broccoli Salad

Ingredients:

• For the Salad:
  • 4 cups fresh broccoli florets (about 1 large head of broccoli)
  • 1/2 cup red onion, finely chopped
  • 1/2 cup shredded carrots
  • 1/2 cup sunflower seeds or chopped walnuts (optional)
  • 1/4 cup dried cranberries (optional)
  • 2-3 strips of crispy cooked bacon, crumbled (optional for extra flavor)
• For the Skinny Creamy Dressing:
  • 1/2 cup Greek yogurt (plain, non-fat)
  • 2 tbsp light mayonnaise or fat-free Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup (adjust to taste)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder (optional)
  • 1-2 tbsp water (for thinning if needed)

Instructions:

1. Prepare the broccoli: Cut the broccoli florets into bite-sized pieces and blanch them briefly in boiling water for 1-2 minutes, until tender-crisp. Drain and transfer them to a bowl of ice water to cool quickly. Alternatively, you can skip this step and use raw broccoli if you prefer more crunch.
2. Mix the salad ingredients: In a large bowl, combine the broccoli, red onion, shredded carrots, sunflower seeds or nuts, cranberries, and bacon (if using). Toss to combine.
3. Make the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, garlic powder, onion powder, salt, and pepper. Add water a little at a time to thin the dressing to your desired consistency.
4. Combine and chill: Pour the dressing over the broccoli mixture and toss until well-coated. Taste and adjust seasoning, adding more salt, pepper, or honey as desired.
5. Serve: Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.