Description
A lightened up version of a fun and brightly colored summer broccoli salad with Greek yogurt, mayo, honey as a sweetener, almonds, red onions and dried cranberries.
Ingredients
Scale
FOR THE DRESSING:
- 3 Tablespoons 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 Broccoli FloretsÂ
- 1/4 Cup Red Onion, chopped
- 1/3 Cup Slivered Almonds
- 1/3 Cup Dried Cranberries
- 1/4 Cup Unsalted Sunflower Seeds
- 3 Bacon slices, cooked and crumbled
Instructions
- Chop up the red onion and then place it in a small bowl of cold water for 5 minutes.
- While the red onion is soaking, combine the ingredients to make the dressing and stir using a whisk, then set it aside.
- In a larger bowl, combine the ingredients for the salad, including the broccoli florets, toasted slivered almonds, dried cranberries, unsalted sunflower seeds, and crumbled bacon.
- Drain the onion and add it to the salad ingredients. Pour the dressing on top.
- Cover and chill the salad for at least 1 hour before serving, although overnight is best for the flavors to meld.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: side dish
Nutrition
- Serving Size: 1 serving
- Calories: 250-275
- Sugar: 10-12 gr
- Sodium: 300-325 mg
- Fat: 10-15 gr
- Carbohydrates: 20-25 gr
- Fiber: 4-6 gr
- Protein: 5-7 gr
- Cholesterol: 10-15 mg
