I love broccoli, and broccoli salad has always been one of my favorite dishes to take to picnics. Not only is it easy to make, there are tons of ways to make it. This year for the Memorial Day picnic, I was asked to bring the broccoli salad again. Though my original recipe was tried and true, I just had to take the opportunity to try a healthier version. So I did.
This twist on traditional broccoli salad has more protein, calcium and even some vitamin D with a lot less sodium and fat. I swapped out the mayonnaise for plain Greek yogurt, added more white wine vinegar and swapped cranberries for the traditional raisins. The biggest concern with taste came from the significant reduction in sodium. Mayonnaise has a lot more sodium than yogurt, so finding the balance is key. I personally do not like my food too salty, but considering I was taking this to a party, I wanted to consider the other guests. I included just enough, while still keeping the fresh flavor. You can exclude the additional salt altogether, or increase to ¼ tsp if you need more. I used 2% milk fat Greek yogurt in this recipe, but you can use fat free is you prefer.
Here’s what you need:
- 2 pounds (~4 heads) fresh broccoli florets, cleaned and chopped into bite size pieces
- 1/3 cup white wine vinegar
- 1 cup plain Greek yogurt, (2% fat)
- ¾ cup sunflower seeds
- 2 tbsp. white sugar
- 6 pieces’ bacon, cooked crisp and crumbled
- ½ large red onion, diced
- ¾ cup dried cranberries
- 1/8 tsp salt
- Combine broccoli, bacon, onion, sunflower seeds and dried cranberries in a large bowl. Toss well. Set Aside.
- In a small bowl, whisk together the Greek yogurt, white wine vinegar, sugar and salt until smooth. Pour broccoli mixture and toss well. Chill in the refrigerator before serving.
NOTE: if you will be serving this immediately, you can reduce the white wine vinegar to ¼ cup. I prefer to use a bit more since I like to make it ahead of time, which soften the broccoli a bit.