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 your Memorial Day menu!
Broccoli salad featuring crisp, fresh broccoli florets, bacon, dried cranberries, and sunflower kernels with a sweet and tangy dressing. Click To Tweet
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 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.
Broccoli Salad
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
- 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 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
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Other vegetable salads you might enjoy:
- Black Pepper Cauliflower Salad from 101 Cookbooks
- Kale Salad with Cherries and Pecans from Steamy Kitchen
- Blueberry Corn Salad from Two Peas and Their Pod
- Apple, Pecan, and Blue Cheese Salad with Dried Cherries from The Pioneer Woman
- Asparagus Artichoke Salad from Simply Recipes
Martha @ A Family Feast says
atI 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!
Lana Stuart says
atHope you enjoy it, Martha! It’s one of those timeless salads that just never goes out of style.
Stephanie @ Back For Seconds says
atThis is one of my all time favorite salads!!
[email protected] says
atMy favorite salad too! Sometimes I just get sick and tired of lettuce or spinach and just want the crunchy veggies, this looks delish!
Isabelle @ Crumb says
atOh 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.
Lana Stuart says
atLove the salty bacon in there. Especially with the sweet-tangy dressing. Yum!
Katrina says
atMmmm, love this! Love the healthy twist, too!
Baby June says
atThis looks delish! I never will know why I disliked broccoli when I was younger when there are amazing dishes like these to be eaten! :)
Marly says
atI 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!
Lana Stuart says
atWow, coconut bacon? Who knew. Gotta try that.
Melissa from HungryFoodLove.com says
atMy mother in law makes a similar recipe and it is amazing. I like that yours calls for yogurt
Sarah Caron (Sarah's Cucina Bella) says
atI make a similar salad, and it’s always a huge hit. Love your version! Especially with the dried cranberries and sunflower seeds!
Lauren Kelly Nutrition says
atI love this salad, perfect for the summer!
Lana Stuart says
atAlso great for outdoors since it doesn’t have any mayo!
Kellie @ The Suburban Soapbox says
atI 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!
Kristen Duke says
atThis salad sounds delicious! I get tired of the same old lettuce/tomato salads too, this one sounds like a a perfect summer salad!
Pat says
atOh, 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…..:)
Nutmeg Nanny says
atDoes life get any better than broccoli and bacon? Yum!
Angie says
atThis 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!
S says
atI 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.