Links to items we use to make this Broccoli Salad recipe are provided in this posts. If you shop through the links we may receive a profit from the sales.
Broccoli salad is high on the lists of requests from all of my kids. My oldest son even makes it upon request and I’d have to admit his recipe is just a bit (a tiny bit) better than my original recipe. He uses some heavily smoked local bacon that really puts the taste up a notch or two. He also doesn’t care to make the light side version, but for the sake of our waistlines, I do.
I have had tasted several versions of broccoli salad and it’s definitely made me quite the food critic. I have an aversion for fruit and nuts in my salads. I don’t like the sweet taste of fruit in my food. Fruit deserves it’s own special place on the side of my plate, all by its lonesome. The fruit get’s eaten raw and in whole form, perfect for my taste buds. So if I see any kind of salad that includes vegetables, fruit and/or dressing, I will turn up my nose and walk away. I know they probably taste great but I just can’t bring myself to taste them.
My recipe calls for broccoli, bacon, cheese, Greek yogurt, milk, mayo, vinegar and sugar. Sorry no fruit or nuts allowed! I also use a sugar substitute like Truvia on occasion, to really knock down the calorie count.
Broccoli salad always makes a great side dish or can even be served as a main meal. It’s a colorful salad full of vitamins, anti-oxidants and protein.
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- 3 cups (approx 2 heads) broccoli cleaned & chopped (I like my pieces on the bigger side)
- ½ lb bacon fried crisp and cut into pieces
- 4 - 6 oz shredded cheese
- 1 small red onion diced
- ¾ cup plain no fat greek yogurt
- 2 TBSP Skim Milk
- ¼ cup white vinegar
- 3 packets Truvia (or ¼ cup sugar)
- 4 tsp light mayo
- Place broccoli, onion, bacon and cheese in large bowl.
- In a seperate container (jar with a lid works great) place yogurt, milk, mayo and sugar. Mix well. Add in vinegar and shake until well blended.
- Pour dressing mixture over the broccoli mixture and coat well.
- Store in refrigerator for at least 2 hours before serving.
- Stir and enjoy!
Be sure to serve the salad very cold for best taste. What’s your favorite broccoli recipe?
33 Comments
Terra Heck
June 13, 2014 at 12:55 amThat looks really good, and would make a great dish to make for potlucks and carry-in dinners.
Pattie @ Olla-Podrida
April 28, 2015 at 11:58 amI love broccoli salad and was just thinking about it yesterday, particularly since I seem to have quite a lot of broccoli in the crisper. I’ll be trying this recipe. Thanks!
Megin
April 28, 2015 at 5:25 pmThis sound yummy, Michele. I like the idea of greek yogurt ~ I need to try this!
Thank you for sharing your post this week at Brag About It Link Party on VMG206. I’m featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
~ Megin of VMG206
T'onna
April 28, 2015 at 9:35 pmI pinned this recipe! I love broccoli salad! In fact, when I was at the hospital waiting to have my son, I sent my hubby to Ruby Tuesday to get me some of their broccoli salad!
Stephanie R
April 29, 2015 at 10:32 amI have never had broccoli salad but this looks really delicious!
Gentle Joy
April 30, 2015 at 10:27 amWe really like broccoli salad— it is delicious. 🙂
Mary
April 30, 2015 at 10:18 pmMichelle, my page doesn’t have amounts for the yogurt or the vinegar. I’m guessing 3/4 of a cup of yogurt and 1/4 cup of vinegar. Is that correct? The recipe looks wonderful, and I’d like to make it this weekend. Thanks.
Michele Brosius
May 5, 2015 at 8:52 pmSorry about that it is 1/4 cup white vinegar & 3/4 plain yogurt. All fixed up. Thanks
Cyndee
May 1, 2015 at 9:20 amSounds so good! Thank you for linking up with us at Idea Box link party!
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Madge
May 3, 2015 at 1:05 amhow much vinegar? just says 1/4 white vinegar, is that a 1/4 cup, teaspoon, tablespoon?
Michele Brosius
May 5, 2015 at 8:51 pmSorry about that it is 1/4 cup. All fixed up.
Brittany
May 3, 2015 at 8:44 amSounds good & I’d love to try this version. Thanks for sharing at the #HomeMattersParty 🙂
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SK Sartell
May 4, 2015 at 10:10 pmThanks for sharing. sk
http://sksartell.blogspot.com/
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Arlene Keehn
June 20, 2016 at 8:38 amI tried this recipe and found it too runny. I did not enjoy it at all.
Will not be making it again.
Michele Brosius
June 20, 2016 at 9:00 amSorry to hear that. If mine gets too runny, I just add more bulk, like extra broccoli. Thanks!
Karen Janssen
August 3, 2016 at 11:16 amHave you looked at the ingredients of the Truvia powder? I buy PURE Stevia extract by preference. The teaspoon equivalent is about half the size of a BB. Truvia contains other sugars to bulk it up. Alternatively, the plant is easy to grow and dry. For anything where color doesn’t matter (my bran crackers for instance) I just powder the dry leaves.
Larry Guss
September 24, 2016 at 9:51 pmI had a recipe for a Broccoli Cauliflower Floret Salad, which was delicious. I lost the recipe, and cannot find anything like it. Help please!
Annette Luther
March 18, 2017 at 2:24 pmHow bout.
Blanch 3 c brocc and 3 c cauliflower chopped.
Add 1lb of crispy crumbled bacon
1/2 c small finely chopped red onion
1/2 c roasted sunflower seeds
1 cup raisins drained that have been
sitting in 1 cup of boiling water
Mix 1C half n half
1 cup yogurt
1/2 c mayo
1/2 c sugar
Mix well and toss into other ingrediants
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Heidi
February 21, 2017 at 2:41 pmLove this salad! I haven’t seen it made with Greek yogurt- will have to try it out! Thanks for sharing at Funtastic Friday!
Charlotte Holland
July 29, 2017 at 8:43 pmI always blanch the broccoli for this type of salad. Looks like your version is the next I’ll be trying. Thanks!
Michele Brosius
July 31, 2017 at 8:33 amGreat idea to blanch the broccoli. Thanks for the tip! Michele