Broccoli Salad with Honey Yogurt Dressing

Name: Broccoli Salad with Honey Yogurt Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4 (about 6 cups total)
Ingredients: 1/2 cup plain Greek yogurt (2%); 1/4 cup light mayonnaise; 1 Tbsp apple cider vinegar; 1 Tbsp honey; 1/4 tsp salt; freshly cracked pepper to taste; 4 cups broccoli florets (about 2 crowns); 1/4 red onion; 1 carrot; 1/3 cup dried cranberries; 1/4 cup raw sunflower seeds

User Reviews

4.7

42 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4 (about 6 cups total)
Calories
20528 kcal
Course
Salad, Others
Cuisine
Vegetarian, gluten-free

Broccoli Salad with Honey Yogurt Dressing

Nancy Wheeler

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Sweet, tangy, and fresh, this Broccoli Salad with Honey Yogurt Dressing is light and refreshing healthy side salad for summer.

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Ingredients

Servings

HONEY YOGURT DRESSING

1/2 cup plain Greek yogurt (2%) $0.91
1/4 cup light mayonnaise $0.28
1 Tbsp apple cider vinegar $0.03
1 Tbsp honey $0.28
1/4 tsp salt $0.02
freshly cracked pepper to taste $0.03

SALAD

4 cups broccoli florets (about 2 crowns) $2.55
1/4 red onion $0.20
1 carrot $0.28
1/3 cup dried cranberries $0.51
1/4 cup raw sunflower seeds $0.25

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Instructions

Prepare the dressing by stirring together the yogurt, mayonnaise, vinegar, honey, salt, and some freshly cracked pepper (about 10-15 cranks of a pepper mill). Set the dressing aside.
Cut the broccoli into very small florets. Place the florets in a colander and rinse with cool water. Let the broccoli drain while you prepare the rest of the salad ingredients.
Peel the carrot, then use a large-holed cheese grater to shred the carrot. Slice the red onion into paper thin strips.
Add the rinsed and well drained broccoli to a large bowl, along with the shredded carrot, sliced red onion, cranberries, and sunflower seeds. Pour the prepared dressing over top, then stir until everything is coated in dressing. Let the salad marinate for 10-15 minutes before serving. Give the salad a brief stir just before serving to redistribute the dressing.