The first time that I had a broccoli salad was when I was trying a little bit of everything from an all-you-can-eat buffet. It was tasty, but it was really sweet and really mayonnaise-y. Still, I liked the idea of making a coleslaw-like side salad with broccoli; I just wanted to make a healthier version.
So, I did a couple things differently with this salad. First, I added more veggies – carrots and celery – to give it even more crunch. Second, I used light mayonnaise and Greek yogurt in the dressing (I use Greek yogurt in almost everything because it’s such a great substitute for everything from butter to oil to mayonnaise to sour cream). I also used just enough sugar to make the dressing sweet and tangy without it being overly sugary.
- 5 c. broccoli florets, cut into small pieces
- 1 ½ c. sliced carrots
- 1 c. chopped celery
- 1/2 c. 2% sharp cheddar cheese, in small cubes
- 3 strips bacon, cooked and crumbled
- 1 c. sunflower seeds, divided
- 1/2 c. dried sweetened cranberries
- 1/2 c. light mayonnaise
- 1/2 c. plain non-fat Greek yogurt
- 2-4 T. granulated sugar, depending on desired sweetness (I use 3 T.)
- 1/4 c. cider vinegar
- 1/4 tsp. salt
- 1/4 tsp. ground pepper
- In a large bowl, stir together vegetables, cheese, bacon, 3/4 cup sunflower seeds, and cranberries.
- Whisk mayonnaise, yogurt, sugar, vinegar, salt, and pepper together in a small bowl.
- Add dressing to salad, and toss to combine.
- Cover, and refrigerate until chilled.
- Serve cold, and top with remaining 1/4 cup sunflower seeds just before serving.