Greek Yogurt Broccoli Salad with Bacon and Cranberries
Thin sliced raw broccoli tossed with bacon, dried cranberries, almonds, and red onion in a creamy yogurt and mayonnaise dressing.
Equipment
- Large bowl
- Whisk
- Skillet
- Cutting board
Ingredients
Main Ingredients
- 1 lb broccoli florets about 2 large heads, sliced no thicker than 1/4 inch
- 5 oz bacon chopped and cooked until golden
- ¾ cup dried cranberries raisins or blueberries also work
- ½ cup slivered almonds
- ½ red onion finely sliced
- ½ cup mayonnaise for the dressing
- ¾ cup plain Greek yogurt for the dressing, sour cream also works
- ¼ cup milk for the dressing
- ¼ cup lemon juice for the dressing
- 2 cloves garlic minced, for the dressing
- 1 tsp onion powder for the dressing
- 1 tsp garlic powder for the dressing
- 1 tsp mustard powder for the dressing
- 1 tbsp sugar for the dressing
- 1 ½ tsp dried dill for the dressing
- 1 tsp dried parsley for the dressing
- ¼ tsp kosher salt for the dressing
- ¼ tsp black pepper finely ground, for the dressing
Instructions
Cooking
- Cook the bacon. Fry the chopped bacon in a skillet over medium heat for 6 to 8 minutes until golden and crisp, then drain on paper towels.
- Combine the salad. Place the broccoli, bacon, cranberries, almonds, and red onion in a large bowl.
- Make the dressing. Whisk all of the dressing ingredients in a separate bowl until smooth and pourable.
- Toss and chill. Pour the dressing over the salad, toss until coated, cover, and refrigerate for at least 2 hours.
- Serve. Stir well and serve cold.
Notes
Substitutions: Sour cream can replace the Greek yogurt, and raisins or blueberries can replace the cranberries.
Tips: Slice the broccoli thin and pat it dry so the dressing stays creamy.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.