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
  • 1/4 cup sugar
  • 1/3 cup finely chopped red onion
  • 3/4 cup dried cranberries
  • 1/2 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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Comments

  1. says

    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.

  2. says

    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!

  3. says

    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…..:)

  4. says

    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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