¼cup (optional) mayonnaise(add for an extra boost of creaminess)
3tablespoonssugar (or ¼ cup allulose sugar substitute)
2tablespoonsapple cider vinegar
Broccoli Salad
6cupsfresh broccoli florets(approximately 2 heads of broccoli)
8ouncescooked and crumbled bacon(drained) (15 ounces of drained chickpeas may be substituted)
½cupchopped celery
½cupchopped red onion
½cupdried cranberries(dried cherries or fresh diced apple also work well.)
½cuptoasted walnuts
½cup(optional) shredded cheddar cheese
salt and pepper to taste
Instructions
In a small bowl mix together the Greek yogurt, sugar, vinegar, and mayonnaise (if using).
In a large bowl, add the remaining ingredients. Pour dressing over the top and toss to coat. Season with salt and pepper to taste.
Chill in the fridge for 1 to 2 hours. Serve.
Kori's Tips
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VARIATIONS: Use mayonnaise in place of Greek yogurt (adjust sugar if needed). Add in grated cheddar cheese and cooked and crumbled bacon. Raisins or dried cherries can be substituted for the cranberries. Use allulose and make this sugar free.
SERVING SUGGESTIONS: Season with salt and pepper to taste.
LOW CARB and KETO: omit cranberries and use allulose sweetener. Use a keto-friendly mayonnaise. Adjust sweetness to taste.