Broccoli Salad featuring crisp, fresh broccoli florets, bacon, dried cranberries, and sunflower kernels with a sweet and tangy dressing.
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 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. I've used Greek yogurt and also substituted dried cranberries for raisins. Either way it's just delicious and will make a fantastic addition to any menu!
How to Make Broccoli Salad:
Cook the bacon, crumble and set aside.
Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 3 minutes. Immediately drain the broccoli in a colander. Add ice 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.
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.
Refrigerate for at least 1 hour for flavors to combine.
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Broccoli Salad
Ingredients
- 8 oz. bacon
- 5 cups broccoli florets about 3 heads
- 8 oz. plain Greek yogurt
- 1 tbsp cider vinegar
- ¼ cup sugar
- ⅓ cup finely chopped red onion
- ¾ cup dried cranberries
- ½ cup roasted salted sunflower kernels
Instructions
- Cook the bacon, crumble and set aside.
- Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 3 minutes.
- Immediately drain the broccoli in a colander with ice 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.
- 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.
- Refrigerate for at least 1 hour for flavors to combine.
Notes
- To make the prep time even shorter, use pre-cooked bacon warmed in the microwave.
- Substitute raisins for the dried cranberries.
- Substitute finely chopped walnuts for sunflower kernels.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on May 23, 2014.
S says
I make a similar salad, but never cook the broccoli. I also put half a head of cauliflower in to make it go further and have even more crunch.
Angie 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!
Nutmeg Nanny says
Does life get any better than broccoli and bacon? Yum!
Pat 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.....:)
Kristen Duke says
This salad sounds delicious! I get tired of the same old lettuce/tomato salads too, this one sounds like a a perfect summer salad!
Kellie @ The Suburban Soapbox says
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!