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

Cook Time 10

Servings servings

Calories 377kcal

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.

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.

A lot of recipes call for using raw broccoli in the salad; however, Blanching makes broccoli more palatable.
Make sure you blanch the broccoli so that there is still crunch to it. Overcooked soft broccoli will spoil the taste.
It is essential to drain the blanched broccoli florets thoroughly, as the extra water will thin down the dressing.
To mellow down the sharp onion flavor, soak sliced onions in iced water for 15-20 minutes.
You can also add chopped apples, sliced almonds etc.
For a richer dressing, substitute half of the yogurt with mayo.