This Broccoli Salad recipe is an adaptation of a Paula Deen recipe which originally had a cup of mayo instead of the yogurt. Her recipe had over 440 calories per serving. This one has only 250. It is also high in vitamin A and has over 126 % of your daily allowance of vitamin C.
Cut the washed broccoli flowerets into bite size pieces.
Chop the red onion
Cut the cherry tomatoes in half
Cut the cheddar cheese in to 1/4-3/8″ cubes
Add the veggies to a bowl along with raisins, cranberries, sunflower seeds and crumbled bacon.
Mix yogurt, vinegar (put vinegar in 1 T at a time and check flavor), sugar, salt & pepper in separate bowl, mixing well.
Pour over veggies and toss.
Makes 6 to 8 servings.