Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
broccoli salad

Broccoli Salad, Made Healthy


  • Author: Marie Bostwick
  • Yield: 6 servings / 5 WW points per serving 1x

Description

This isn’t your grandmother’s broccoli salad. With a few easy changes the unhealthy recipe she passed down to you becomes fresh and new while still tasting as yummy!


Ingredients

Scale

6 cups broccoli florets, cut to bite sized

6 pieces of bacon, cooked crisp and drained

1/2 red onion, diced

1/3 cup sunflower seeds

1/2 cup reduced sugar Crasins (dried cranberries)

1 cup non-fat, plain Greek yogurt

2 T white wine vinegar

1 T white sugar


Instructions

1 – Start by cooking the bacon. The best way to cook bacon is in the oven. I know, it sounds crazy. But it’s cleaner and you get a more even cook.

It’s simple. Heat oven to 400 degrees, line a baking sheet with aluminum foil and lay out bacon in strips, not overlapping or touching.

Cook 15-20 minutes, depending on your oven. Voila!

bacon in oven cooking

Let the bacon cool, and dice.

2 – Combine diced bacon, red onion, sunflower seeds, chopped broccoli and Crasins in large bowl.

broccoli salad

3 – In separate bowl, place yogurt. You might consider straining the yogurt, the thicker the better. Whisk together with vinegar and sugar.

4 – Pour the yogurt glaze into the large bowl. I recommend chilling the salad for 30-60 minutes before serving, but it’s not required.

X