Ingredients

The following ingredients have 6 Servings
  • 1 lb raw broccoli crowns (5 cups)
  • 5 bacon slices
  • 1/2 cup Greek or regular yogurt (2%+ fat)
  • 1/4 cup mayo
  • 2 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1/4 tsp salt
  • Ground black pepper (to taste)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup sharp cheddar cheese (coarsely grated)
  • 1/2 cup dried cranberries (unsweetened)
  • 1/2 cup sunflower seeds

Instruction

  • Preheat oven to 400 degrees F and line rimmed baking sheet with unbleached parchment paper. Add bacon strips and bake for 20 minutes or until crispy. After transfer bacon on double folded paper towel to drain.
  • In the meanwhile, in a large salad bowl add yogurt, mayo, mustard, apple cider vinegar, salt and pepper. Whisk to combine and set aside.
  • Chop broccoli florets into bite-sized pieces and add to the bowl with the dressing. Also add red onion, sunflower seeds, dried cranberries and cheese.
  • Crumble or chop bacon, add to the salad bowl, stir and let broccoli salad sit. While you can serve broccoli salad right away, I prefer to let flavors "marry each other" in the fridge for about 30 minutes - 2 hours.