This Broccoli Salad is a healthy and delicious way to get your greens, dairy, and fruit. It is a great salad to bring to any picnic or party you may be going to for the long weekend.
Despite all the sugar and treats you see here and on my Instagram, we really do eat fairly healthy.
This Veggie Salad is a staple in our fridge during the summer months. Actually we eat this salad pretty much year round. Our kids love it with pasta added to it, and we usually top spinach or lettuce with the veggies.
A couple months ago we had a picnic with our family and my mother in law brought Broccoli Salad. It had been years since I had eaten this salad, and I forgot how much I loved it. I may have had seconds on salad instead of dessert. Can you believe that?
Anyway, I came home and wanted to make a big bowl of this for our fridge, but I did not have the recipe. So, I tried to recreate it based on what I remembered from the picnic.
I did add apples to the salad because I had those in my fridge, and I like how they added a crunch and sweetness to the broccoli.
I do not like overly creamy dressings when it comes to broccoli salad. If I’m eating veggies, I want the dressing to compliment it, not hide it. Mix together half greek yogurt and mayo to cut down on the fat in the dressing. A little bit of sugar and apple cider vinegar thins it out and gives it that tang that is so good with the veggies and fruit.
Bacon and sunflower seeds add a bit of crunch and salt to the salad.
I love how easy this salad is to mix up. Plus, if you don’t like something, leave it out or substitute something else. Well, except the broccoli. It is a broccoli salad, so you kind of have to leave it!
Just think…if you eat a big bowl of this salad at dinner, then you are totally justified to eat at least two desserts later. Right?
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- 8 cups chopped fresh broccoli
- 2 cups shredded cheddar cheese
- 1 cup raisins
- 2 cups diced apples
- 1/2 cup sunflower seeds
- 1 cup crumbled bacon
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise
- 2 Tablespoons apple cider vinegar
- 2 teaspoons sugar
- salt and pepper
- Combine the broccoli, cheese, raisins, sunflower seeds, and bacon in a large bowl.
- Whisk together the yogurt, mayo, apple cider vinegar, and sugar.
- Pour over the ingredients in the bowl and stir well.
- Season to taste with the salt and pepper. Refrigerate for a few hours before serving to allow the dressing to meld with the ingredients.
- Makes about 14 cups of salad. Keep refrigerated in a sealed container.
*This is an easy recipe to cut in half if you do not need a big bowl of salad.
Amount Per Serving:Calories: 300 Total Fat: 20g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 36mg Sodium: 765mg Carbohydrates: 20g Fiber: 4g Sugar: 11g Protein: 13g
A few more salads that are great for picnics and parties: