cranberry-broccoli salad
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.
prep time
30 Min
cook time
method
No-Cook or Other
yield
6 - 8
Ingredients
- 1/4 cup finely chopped red onion
- 1/3 cup hellman's light mayonnaise
- 3 tablespoons 2% reduced-fat greek yogurt
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups coarsely chopped broccoli florets
- 1/3 cup sunflower seeds, toasted
- 1/3 cup reduced-sugar dried cranberries
- 4 slices center-cut bacon, cooked & crumbled
How To Make cranberry-broccoli salad
-
Step 1Soak red onions in cold water for 5 minutes; drain -
Step 2Combine mayonnaise, yogurt, vinegar, honey, salt & pepper in a large bowl.
-
Step 3Add broccoli, onions, sunflower seeds, cranberries and bacon.
-
Step 4Cover and chill at least 1 hour before serving. The salad gets better as it sets.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Southern
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