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!

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 30

Refrigerate 30

Total Time 30

Servings

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