Cranberry Almond Broccoli Salad

Cranberry Almond Broccoli Salad

Yields: 4 – 1 cup servings
Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. This version uses Greek yogurt to keep the calories in check and swap the usual raisins for lower-sugar dried cranberries to pack a subtle punch of tart. The best part of this salad? The longer it sits, the better it gets.
Ingredients:
  • 1/4 cup finely chopped red onion
  •  1 cup 0% Plain Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • 1/3 cup slivered almonds, toasted (or sunflower seed)
  • 1/3 cup reduced-sugar dried cranberries
  • 1 jar Real Bacon pieces or 4 pieces of bacon cooked, drained and crumbled.
 Directions
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine Greek Yogurt and next 5 ingredients (through pepper), stirring well with a whisk.
  3. Stir in red onion, broccoli, and remaining ingredients.
  4. Cover and chill 1 hour before serving.