Broccoli Salad

by Lana Stuart on May 23, 2014 · 19 comments

Broccoli Salad

I’ve always enjoyed a good vegetable salad. I like the ones with no lettuce and no tomatoes best. I think it’s because they’re so different from a regular old tossed green salad.  Yes, give me a bowl full of veggies, maybe a little bacon, and some sort of sweet-tangy dressing and I’m happy.  I’ll take something just like this Broccoli Salad recipe.

This is another one of those old recipes that my friends and I made way back in the day. I’ve noticed that it’s enjoying a bit of a revival lately and have seen it pop up on several sites as though it was something brand spanking new. That always makes me chuckle.  I’ve changed this version slightly from the original which called for mayonnaise where I’ve used Greek yogurt and raisins instead of dried cranberries. Either way it’s just delicious and will make a fantastic addition to your Memorial Day menu!

Cook and crumble the bacon for Broccoli Salad

Cook the bacon, crumble and set aside.

Cook and shock the broccoli for Broccoli Salad

Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 3 minutes. Immediately drain the broccoli and run under cold water to stop the cooking. Allow the broccoli to drain very well. Spread on paper towels or set it in a colander. You want the broccoli as dry as possible.

Make the dressing for Broccoli Salad

In a large bowl, combine the yogurt, vinegar, and sugar. Stir until the sugar has dissolved. Add the onion, cranberries, sunflower kernels, broccoli, and bacon.

Toss the ingredients for Broccoli Salad

Toss gently, taking care not to break up the broccoli, until well mixed and coated with the dressing.

Refrigerate for at least 1 hour for flavors to combine.

Broccoli Salad
 
Prep time
Cook time
Total time
 
A fantastic summer salad with a sweet-tangy dressing, bacon, broccoli, and dried cranberries.
Ingredients
  • 8 oz. bacon
  • 5 cups broccoli florets (about 3 heads)
  • 8 oz. plain Greek yogurt
  • 1 tblsp. cider vinegar
  • ¼ cup sugar
  • ⅓ cup finely chopped red onion
  • ¾ cup dried cranberries
  • ½ cup roasted, salted sunflower kernels
Instructions
  1. Cook the bacon, crumble and set aside.
  2. Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 3 minutes. Immediately drain the broccoli and run under cold water to stop the cooking. Allow the broccoli to drain very well. Spread on paper towels or set it in a colander. You want the broccoli as dry as possible.
  3. In a large bowl, combine the yogurt, vinegar, and sugar. Stir until the sugar has dissolved. Add the onion, cranberries, sunflower kernels, broccoli, and bacon. Toss gently, taking care not to break up the broccoli, until well mixed and coated with the dressing.
  4. Refrigerate for at least 1 hour for flavors to combine.
Notes
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 Other vegetable salads you might enjoy from around the internet:

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{ 19 comments… read them below or add one }

1 Martha @ A Family Feast May 23, 2014 at 3:27 pm

I make a similar salad – but I love the addition of cranberries and sunflower kernels in yours! I’m looking forward to trying your version the next time we make this salad!

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2 Lana Stuart May 24, 2014 at 11:34 am

Hope you enjoy it, Martha! It’s one of those timeless salads that just never goes out of style.

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3 Stephanie @ Back For Seconds May 23, 2014 at 3:29 pm

This is one of my all time favorite salads!!

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4 Brenda@SugarFreeMom May 23, 2014 at 3:35 pm

My favorite salad too! Sometimes I just get sick and tired of lettuce or spinach and just want the crunchy veggies, this looks delish!

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5 Isabelle @ Crumb May 23, 2014 at 3:55 pm

Oh yum! This looks exactly like the broccoli salad at the local grocery store that I’m obsessed with (only, I’m pretty sure they use mayo instead of yogurt in their dressing, so this is MUCH better). Love the fact that you’ve added in bacon, too.

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6 Lana Stuart May 24, 2014 at 11:37 am

Love the salty bacon in there. Especially with the sweet-tangy dressing. Yum!

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7 Katrina May 23, 2014 at 4:38 pm

Mmmm, love this! Love the healthy twist, too!

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8 Baby June May 23, 2014 at 4:54 pm

This looks delish! I never will know why I disliked broccoli when I was younger when there are amazing dishes like these to be eaten! :)

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9 Marly May 23, 2014 at 6:12 pm

I love me some broccoli salad! And all I would need to do is to replace the bacon with coconut bacon (it’s good!) and this is completely vegan. Yum!

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10 Lana Stuart May 24, 2014 at 11:38 am

Wow, coconut bacon? Who knew. Gotta try that.

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11 Melissa from HungryFoodLove.com May 23, 2014 at 7:15 pm

My mother in law makes a similar recipe and it is amazing. I like that yours calls for yogurt

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12 Sarah Caron (Sarah's Cucina Bella) May 23, 2014 at 9:56 pm

I make a similar salad, and it’s always a huge hit. Love your version! Especially with the dried cranberries and sunflower seeds!

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13 Lauren Kelly Nutrition May 23, 2014 at 10:00 pm

I love this salad, perfect for the summer!

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14 Lana Stuart May 24, 2014 at 11:39 am

Also great for outdoors since it doesn’t have any mayo!

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15 Kellie @ The Suburban Soapbox May 24, 2014 at 8:42 pm

I love broccoli salad, it’s been my first stop at the picnic table since I can remember. I love the addition of yogurt and cranberries! YUM!

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16 Kristen Duke May 25, 2014 at 10:44 pm

This salad sounds delicious! I get tired of the same old lettuce/tomato salads too, this one sounds like a a perfect summer salad!

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17 Pat May 26, 2014 at 10:20 am

Oh, that looks lovely, Lana! Yes, I also have a version of this wonderful salad and it is great for a large gathering in the backyard for a BBQ. Or any other time! Thanks for sharing…..:)

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18 Nutmeg Nanny May 27, 2014 at 9:12 am

Does life get any better than broccoli and bacon? Yum!

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19 Angie May 27, 2014 at 3:11 pm

This is my husband’s favorite salad. I always tried to make it by memory, but never got it quite right. He’s going to be on cloud nine when I make this later this week!

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