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Katie's Cucina » Recipes » Salad

Broccoli Crunch Salad

Published: Jun 8, 2016 · Modified: Aug 3, 2022 by Katie · This post may contain affiliate links

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Skinny Greek Yogurt Broccoli Salad using @Stonyfield Greek Yogurt & Shirt by @prAna #StonyfieldBlogger #Ad

Broccoli Crunch Salad is a delicious summer side dish that compliments any lunch or barbecue. The best part is that it’s made with Greek yogurt; no one will ever know the mayonnaise is missing!

Skinny Greek Yogurt Broccoli Salad using @Stonyfield Greek Yogurt & Shirt by @prAna #‎SummerCravings‬‪ #‎stonyfieldblogger‬‪ #‎prAna‬ #ad

My Broccoli Crunch Salad recipe is on repeat during the summer months. Years ago, I decided I would lighten up my favorite side dish. I reached for Greek yogurt instead of the fattening mayonnaise. The first time I served this not a soul realized that this typically mayonnaise laden side dish actually contained Greek yogurt. Since then, I have cut the calories and used yogurt as the sauce base instead.

Jump to:
  • Directions
  • Recipe FAQs
  • Expert Tips & Tricks
  • Easy Salad Recipes
  • Broccoli Crunch Salad

Directions

Blue bowl filled with broccoli and bacon.
  • In a large bowl combine the Greek Yogurt, sugar, and apple cider vinegar. Mix well, then add the the chopped broccoli, red onion, and raisins. Mix well.
  • Refrigerate for at least 30 minutes before serving.
  • Before serving mix in the pepitas and crispy bacon. Then serve immediately.

Recipe FAQs

What is broccoli salad made of?

Broccoli salad is made of fresh broccoli, red onion, bacon, pepitas, apple cider vinegar, sugar, and for a healthier version, Greek yogurt.

How many calories are in a broccoli crunch salad?

A half cup serving of broccoli crunch salad made with Greek yogurt is about 60 calories.

What other ingredients can you put in broccoli salad?

Some people like to add raw cauliflower to broccoli salad which makes it an Amish broccoli salad. You can also mix in shredded cheddar cheese and use a combination of sour cream and mayonnaise for the sauce. Don’t like raisins? Try adding dried cranberries instead.

Expert Tips & Tricks

Skinny Greek Yogurt Broccoli Salad

Here are a few of my favorite tips and tricks when making broccoli salad.

  • Mayonnaise – The original recipe calls for mayonnaise instead of Greek yogurt. I like to use Greek yogurt to reduce the calories. However, if you don’t have Greek yogurt on hand you can use mayonnaise instead.
  • Crunch – I love to use pepitas in this recipe. However, you can use chopped pecans instead for a heartier crunch. You can also use cashews instead.
  • Bacon – If you don’t want to cook two slices of bacon you can use a ¼ cup of bacon bits instead.
  • Make Ahead – Feel free to make this broccoli crunch salad a day ahead of time. The salad only taste better the longer it sits in the dressing. Before serving mix in the peptias and bacon.

Easy Salad Recipes

Looking for more delicious and easy-to make salad recipes? Give these others a try.

  • Panera Greek Salad
  • Mango Shrimp Salad
  • Black Bean Mango Salad
  • Black Bean Corn Tomato Salad

If you make this Broccoli Crunch Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Broccoli Crunch Salad

Broccoli Crunch Salad is a delicious summer side dish that compliments any lunch or barbecue. The best part is that it's made with Greek yogurt; no one will ever know the mayonnaise is missing!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Diet: Gluten Free
Prep Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 30 minutes
Servings: 10
Calories: 61kcal
Author: Katie

Equipment

  • 1 Mixing Bowl

Ingredients

  • 1 cup Greek Yogurt
  • 1 tablespoons white granulated sugar
  • 2 tablespoons apple cider vinegar
  • 16 ounces broccoli chopped
  • 2 tablespoons red onion diced
  • ¼ cup raisins
  • ¼ cup pepitas
  • 2 slices Cooked crispy bacon chopped

Instructions

  • In a large bowl combine the Greek Yogurt, sugar, and apple cider vinegar. Mix well, then add the the chopped broccoli, red onion, and raisins. Mix well.
  • Refrigerate for at least 30 minutes before serving.
  • Before serving mix in the pepitas and crispy bacon. Then serve immediately.

Notes

  • Mayonnaise – The original recipe calls for mayonnaise instead of Greek yogurt. I like to use Greek yogurt to reduce the calories. However, if you don’t have Greek yogurt on hand you can use mayonnaise instead.
  • Crunch – I love to use pepitas in this recipe. However, you can use chopped pecans instead for a heartier crunch.
  • Bacon – If you don’t want to cook two slices of bacon you can use a ¼ cup of bacon bits instead.
  • Make Ahead – Feel free to make this broccoli crunch salad a day ahead of time. The salad only taste better the longer it sits in the dressing. Before serving mix in the peptias and bacon.

Nutrition

Serving: 0.5c | Calories: 61kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 3mg | Sodium: 50mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 284IU | Vitamin C: 41mg | Calcium: 46mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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