Our version of this potluck favourite emphasizes the fresh flavour of the broccoli. Reduced-sugar dried cranberries offer pops of sweetness, and sunflower seeds and bacon round things out with decidedly savoury notes. Though the salad is great served right away, it’s perhaps even better if you make it ahead (up to two days in advance) and let the flavours meld in the refrigerator.
Points 3
Ingredients
Plain fat free Greek yogurt
½ cup(s)
Light mayonnaise
¼ cup(s)
Cider vinegar
1 tbsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Broccoli
8 cup(s), florets, chopped (about 1 1/4 lb)
Reduced sugar dried cranberries
½ cup(s)
Red onion
⅓ cup(s), sliced, finely chopped
Toasted sunflower seed kernels
¼ cup(s)
Cooked crisp center cut bacon
5 slice(s), crumbled
Instructions
- In a large bowl, whisk together the yogurt, mayonnaise, vinegar, salt, and pepper. Add the broccoli, cranberries, onion, sunflower seeds, and bacon; toss well to coat.
- Serving size: 1 cup
