This creamy broccoli salad recipe is a family favorite for every summer gathering, perfect for barbecues and potlucks. It’s sweet and crunchy and wonderful.
This is a quick little broccoli salad recipe with lots of yummy, creamy goodness. We first had something like this at my sister’s baby shower about seven years ago.
Over the years, mom has made her own little changes.
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We’ve used both golden raisins and dried cranberries for our version of broccoli salad.
The most important change we’ve made is the substitution of nonfat Greek yogurt for the mayonnaise. You really can’t tell any difference and it makes a significant impact on calorie and fat content.
Can you eat raw broccoli?
Yes! Raw broccoli is great for you. It’s better for you than cooked broccoli. Both are good for you. It’s just better for you when eaten raw.
I don’t mind saying that I can’t stand cooked broccoli. I will eat it if it’s swimming in melted cheese, but I really don’t like it.
Raw broccoli, though? I love it and I especially love it in this creamy summer time salad.
If you’re on the fence about trying this salad because you don’t like broccoli, don’t hesitate. It’s really delicious. It’s sweet from the dried fruit and crunchy with the sunflower seeds and bacon.
Did you say bacon? Why yes. Yes, I did.
What can you serve with broccoli salad?
This is the perfect barbecue or potluck salad. It goes well with any barbecue or outdoor grilling from steak to hamburgers to hot dogs and more. It makes two quarts so it’s great for family get togethers and church potlucks.
Mom loves this salad and usually eats it as her meal, though. You don’t actually *need* to serve it with anything at all but here are some great choices.
- Prosciutto and Cream Cheese Keto Stuffed Chicken
- Chicken in Creamy Cheese Sauce
- Gluten Free Chicken Piccata
Broccoli Bacon Salad Recipe
- 1 cup Nonfat Greek Yogurt
- ¼ cup Sugar
- 2 tablespoons Apple Cider Vinegar
- 1 pound Broccoli, fresh, uncooked
- 7 Green Onions
- 1 cup Gold Raisins
- 1 cup Dried Cranberries
- ½ cup Sunflower Seed
- ½ cup Bacon Bits
- In a small bowl, combine yogurt, sugar and vinegar. Set aside.
- Cut off florets from the broccoli stems so there are only short stems. Chop. Discard long, bulky stems.
- Trim and chop onions.
- In large bowl, toss broccoli florets, onions, raisins, cranberries, sunflower seeds and bacon.
- Stir in yogurt mixture.
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