Broccoli, Almond and Cranberry Salad
A couple of weeks ago we had a block party and I took this dish. I think I make this salad about once a week during the summer. It is so easy and I feel it goes great with anything, especially grilled fare. I often have people ask me for the recipe so here it is! It has been adapted slightly from a Cooking Light recipe I found on Pinterest.
PrintBroccoli, Almond and Cranberry Salad
A great go-to salad for a cookout or BBQ with friends. And it’s not loaded with a ton of mayo which keeps it lighter on calories!
- Yield: 8 servings 1x
- Method: Easy
- Cuisine: Salad side dish
Ingredients
- 1/4 cup finely chopped red onion (soaked in cold water for about 5 minutes)
- 1/4 cup canola mayo (I used Vegan Mayo because I prefer the flavor)
- 1/4 cup 2% plain greek yogurt
- 1 TBL apple cider vinegar
- 1 TBL honey
- 1–2 tsp dijon mustard
- salt and pepper to taste
- 4 cups (about 4 good sized crowns) broccoli florets
- 1/3 cup slivered or sliced almonds, toasted (you can do this yourself, easily in a pan)
- 1/3 cup reduced-sugar dried cranberries
- 4–5 pieces of bacon, cooked and crumbled
Instructions
Soak the diced red onion for 5 minutes in cold water. This will take some of the bite out of it. While that soaks, combine the mayo and the next ingredients (through the salt and pepper) in a small bowl and whisk together. Toss broccoli, onion and remaining ingredients in a large bowl. Stir in the dressing, cover and chill for at least an hour.
Notes
This is best made ahead of time so the flavors can combine well. This is also great the next day as leftovers.
The nutritional information is approximate. It can change a bit based on what type of mayo you use, type of yogurt, bacon, etc.
Nutrition
- Serving Size: 1/2 cup
- Calories: 104
- Sugar: 5g
- Sodium: 224mg
- Fat: 5.9g
- Saturated Fat: 0.8g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 4mg
Keywords: Salad, Side Dish, Broccoli
