This salad is a lighter version of the mayonnaise, sugar, and bacon heavy broccoli salad we used to make. I sometimes use almonds, pecans or walnuts instead of the sunflower seeds. You can substitute raisins for the cranberries, but it won't have that little kick of tartness that really perks up the taste of the salad.
serves6 - 8
prep time30 Min
methodNo-Cook or Other
finely chopped red onion
hellman's light mayonnaise
2% reduced-fat greek yogurt
freshly ground black pepper
coarsely chopped broccoli florets
sunflower seeds, toasted
reduced-sugar dried cranberries
center-cut bacon, cooked & crumbled
How To Make
Soak red onions in cold water for 5 minutes; drain
Combine mayonnaise, yogurt, vinegar, honey, salt & pepper in a large bowl.
Add broccoli, onions, sunflower seeds, cranberries and bacon.
Cover and chill at least 1 hour before serving. The salad gets better as it sets.
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