Turkey bacon bits, sharp cheddar, sweet onion, roasted sunflower seeds, and raisins. You get a bit of sweet and savory, lots of crunch, and pure satisfaction. Healthy and delicious, who said it couldn’t happen? The dressing is a creamy blend of mayo lightened up with some plain yogurt. A few spoonfuls of sugar and splashes of white wine vinegar give it that great tang. I promise, you won’t be able to stop eating this bowl of goodness. I may or may not have had a huge bowl for dinner last night. Happy 4th of July, friends! Eat, drink, and be safe!
Special thanks to Leslie's Mom for introducing me to this broccoli salad! She made it at a barbecue awhile back and I couldn't get enough of it. It's just the right balance of creamy and crunchy (and healthy) to go with some burgers and dogs. Enjoy!
- 1 large head of broccoli
- 1 cup grated sharp cheddar cheese
- 1/4 sweet onion, finely chopped
- 6 slices turkey bacon, cooked and crumbled into bits
- 1/2 cup raisins
- 1/2 cup roasted sunflower seeds
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- Wash broccoli thoroughly, shaking out excess water. Cut into small florets and shred the stems, or cut them into small pieces. In a large bowl, combine the broccoli with cheddar, onion, bacon, raisins, and sunflower seeds.
- Make the dressing by mixing together the mayonnaise, yogurt, sugar, and vinegar. (If you don't have white wine vinegar, you can sub with champagne vinegar, or even red wine vinegar if you don't mind a subtle pink tinge "“ you barely notice it once everything is mixed together).
- Mix the dressing into the salad and chill about 1 hour before serving. This will give the broccoli some time to soak it in.
Recipe Source: LickMySpoon.com.
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