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Broccoli Cranberry Salad with Greek Yogurt Dressing
Lighten up your Broccoli Cranberry Salad with this recipe! Skip the bacon and sub half of the dressing for greek yogurt. Great recipe for potlucks, barbecues, or dinner!
Course
Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
servings
Calories
197
kcal
Author
Angela Allison
Cost
7-9
Equipment
large mixing bowl
Ingredients
6
cups
broccoli florets
cut into bite-sized pieces
½
cup
dried cranberries
¼
cup
diced red onion
¼
cup
sunflower seeds
Greek Yogurt Dressing
⅓
cup
greek yogurt
(non-fat works here)
⅓
cup
mayo
2
tablespoons
apple cider vinegar
1
tablespoon
sugar
½
teaspoon
kosher salt
⅛
teaspoon
black pepper
Instructions
In a large bowl, combine the broccoli florets, cranberries, red onion, and sunflower seeds.
In a seperate bowl, whisk together all of the dressing ingredients.
Pour the dressing over the broccoli and toss to combine. Taste for seasonings. Serve immediately or refrigerate for later use.
Video
Notes
This is a great make-ahead side salad that holds well for up to three days in the refrigerator.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
308
mg
|
Potassium:
360
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
579
IU
|
Vitamin C:
82
mg
|
Calcium:
64
mg
|
Iron:
1
mg