This recipe for broccoli salad without mayo is the same as classic broccoli salad except it swaps mayonnaise for Greek yogurt. It uses all of the traditional mix-ins like bacon, red onions, cranberries, and sunflower seeds.
- 4 slices bacon
- 8 cups (about 1 ½ pounds) raw broccoli, cut into florets
- ⅓ cup red onion diced
- ½ cup dried cranberries
- ½ cup sunflower seeds
- 1 ½ cup plain Greek yogurt (use full-fat instead of non-fat for more creaminess)
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Slice the bacon widthwise into thin strips. Add it to a small skillet over medium high heat and cook, stirring occasionally, until cooked to your desired crispiness. Drain the grease and set aside the bacon on a plate to cool.
- In a small bowl, stir together the dressing ingredients: yogurt, apple cider vinegar, honey, garlic powder, salt & pepper.
- Add all of the salad ingredients to a large bowl: cooked bacon, broccoli, red onion, cranberries, and sunflower seeds.
- Drizzle the dressing over the salad and toss thoroughly until coated. Add additional honey (for sweetness) or salt & pepper, as desired.
Cover and refrigerate your salad for at least 20 minutes and up to overnight before serving.
- Prep Time: 10 minutes
- Marinate Time: 20 Minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: American
- Serving Size: 1/6th of recipe
- Calories: 173
- Sugar: 7.3g
- Sodium: 446mg
- Fat: 7.7g
- Saturated Fat: 1.9g
- Carbohydrates: 15.2g
- Fiber: 3.9g
- Protein: 12.7g
- Cholesterol: 14mg
Keywords: broccoli, salad, side dish, bacon, no mayo, creamy, mayo, vegetable, cranberries, holidays, thanksgiving, christmas, easter, bbq, potluck, make ahead, picnic