This broccoli salad combines bacon, cheddar, red onion, sunflower seeds, and an optional handful of dried cranberries with a creamy ranch-yogurt dressing.
Salad Ingredients
- 2 heads broccoli, about 5 cups, cut into bite-size pieces
- 8 slices center-cut bacon or precooked bacon, cooked and crumbled
- ½ cup reduced-fat cheddar cheese, shredded or cubed
- ⅓ cup diced red onion
- ¼ cup dry-roasted sunflower seeds
- 1 handful dried cranberries, optional
Dressing Ingredients
- ½ packet dry ranch dressing mix, 0.5 ounce
- ½ cup light mayonnaise
- 1 cup non-fat plain yogurt
- ¼ cup unsweetened almond milk or skim milk
- 1 tablespoon white wine vinegar or apple cider vinegar
- ¼ teaspoon salt
- 1 pinch granulated sweetener
Instructions
- Combine the broccoli, red onion, sunflower seeds, and cheddar in a large bowl.
- Whisk the ranch mix, mayonnaise, yogurt, milk, vinegar, salt, and sweetener in a small bowl.
- Pour the dressing over the broccoli mixture and toss until evenly coated.
- Add the cooked bacon and toss just before serving.
- Garnish with dried cranberries if desired.
Yield and Storage
The recipe makes seven 1-cup servings. Store in an airtight container in the refrigerator for up to four days.
