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
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!
Hope you enjoy it, Martha! It’s one of those timeless salads that just never goes out of style.
This is one of my all time favorite salads!!
My favorite salad too! Sometimes I just get sick and tired of lettuce or spinach and just want the crunchy veggies, this looks delish!
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.
Love the salty bacon in there. Especially with the sweet-tangy dressing. Yum!
Mmmm, love this! Love the healthy twist, too!
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! :)
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!
Wow, coconut bacon? Who knew. Gotta try that.
My mother in law makes a similar recipe and it is amazing. I like that yours calls for yogurt
I make a similar salad, and it’s always a huge hit. Love your version! Especially with the dried cranberries and sunflower seeds!
I love this salad, perfect for the summer!
Also great for outdoors since it doesn’t have any mayo!
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!
This salad sounds delicious! I get tired of the same old lettuce/tomato salads too, this one sounds like a a perfect summer salad!
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…..:)
Does life get any better than broccoli and bacon? Yum!
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!
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.