Broccoli Salad

About This Recipe

This light and creamy broccoli salad is crunchy, flavorful, and perfect for potlucks, BBQs, or meal prep. Gluten-free and dairy-optional.

Ingredients

• 8 slices center cut bacon
• 1 large head broccoli florets (sliced into bite-sized pieces)
• ⅓ cup diced red onion
• ½ cup dried unsweetened cranberries
• ½ cup shelled raw sunflower seeds
• ¼ cup crumbled goat cheese (omit for dairy-free)
• ½ cup mayonnaise (I used Hellman's Light)
• ¼ cup plain fat-free Greek yogurt (or dairy-free yogurt)

Instructions

1. Cook the bacon in a skillet over medium heat until crispy and browned, about 4 minutes on each side.
2. If you prefer to bake it, bake on a sheet pan in a preheated 400°F oven to (200°C) 15 to 20 minutes, until crispy
3. Transfer the bacon to a paper towel-lined plate to drain and cool. Chop or crumble.
4. While the bacon is cooking, in a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and goat cheese.
5. In a small bowl, stir together the mayonnaise and yogurt.
6. Add the bacon and dressing to the mixing bowl and toss to combine.