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Close up view of broccoli salad shows tender yet crips, broccoli, chopped onions, bacon bits with a creamy yogurt dressing.
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Creamy Broccoli Salad

Fresh crunchy broccoli, red onion, seeds, and bacon tossed in a creamy yet light yogurt dressing.
Course Salad
Cuisine American
Prep Time 20 minutes
Servings 4 servings
Calories 377kcal
Author Subhasmita

Ingredients

  • 2 Heads Broccoli
  • ½ cup cranberry
  • ½ cup sunflower seeds
  • cup bacon
  • 1 medium red onion diced

Creamy Dressing

  • cup yoghurts (full fat)
  • 2 tablespoon mayo
  • 2 tbsp apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 Garlic
  • Salt and pepper

Instructions

Creamy Yogurt Dressing

  • Mix all the ingredients for dressing in a bowl. The dressing can be prepared upto 2 days ahead and refrigerated. Resting the dressing helps to develop flavor.

Salad

  • Blanch whole broccoli head in a bowl of hot water with the stem up for 1 minute. Remove and put it in ice-cold water. Drain well and cut into florets. Also, chop tender stem.
  • Roughly chop bacon strips using a scissor. Cook in a hot skillet until crispy, drain fat, and keep aside. To save time use packaged crispy bacon bits.
  • In a big salad bowl add chopped broccoli, diced onion, bacon bits, cranberry, and sunflower seeds.
  • Drizzle half of the dressing and toss well. Keep refrigerated for 30 minutes.
  • Serve with more dressing drizzled on top.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 33g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 302mg | Potassium: 1213mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1943IU | Vitamin C: 276mg | Calcium: 198mg | Iron: 3mg