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5 from 1 vote
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Broccoli Salad

Low calorie adaptation of a Paula Deen recipe.
Course Lunch, Salad
Cuisine American
Keywords Broccoli Salad
Protein bacon
Cooking Method fresh chopping
Hot/Cold Dish Cold
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Author jughandle

What You Will Need:

  • 1 lb Broccoli Florets - cut into bite sized pieces
  • 6 slices Bacon - cooked crispy and crumbled
  • 1/2 Cup Vidalia Onions - Or red onions chopped
  • 1/2 Cup Raisins
  • 1/4 cup dried cranberries
  • 1/4 Cup Sunflower seeds
  • 8 oz Cheddar cheese - diced into 1/4 inch pieces
  • 1 Cup cherry tomatoes - halved
For the Dressing
  • 1 Cup Plain Greek Yogurt
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp sugar - or to taste
  • 1 tsp kosher salt - or to taste
  • 1/2 tsp black pepper - or to taste

Method:

  • Cut the washed broccoli florets into bite size pieces.
  • Chop the Vidalia or 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 together with (put vinegar in 1 T at a time and check flavor), sugar, salt & pepper in separate bowl, mixing well.
  • Pour over veggies and toss.
  • Adjust seasonings
  • Chill in refrigerator before serving.

Nutrition

Nutrition Facts
Broccoli Salad
Amount Per Serving
Calories 305 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 42mg14%
Sodium 610mg27%
Potassium 429mg12%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 10g11%
Protein 15g30%
Vitamin A 728IU15%
Vitamin C 56mg68%
Calcium 268mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.