Cranberry-Almond Broccoli Salad

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Cranberry Almond Broccoli SaladRecipe

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Ours uses a combination of canola mayonnaise and Greek yogurt to keep the calories in check. We opt for center-cut bacon (a bit less of it) and swap the usual raisins for lower-sugar dried cranberries to pack a subtle punch of tart. The best part of this salad? The longer it sits, the better it gets.

Serves 8 (serving size: about 1/2 cup)


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1/4 cup finely chopped red onion
1/3 cup canola mayonnaise
3 tablespoons 2% reduced-fat Greek yogurt
1 tablespoon cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups coarsely chopped broccoli florets (about 1 bunch)
1/3 cup slivered almonds, toasted
1/3 cup reduced-sugar dried cranberries
4 center-cut bacon slices, cooked and crumbled


Hands-on: 10 Minutes
Total: 1 Hour, 15 Minutes

1. Soak red onion in cold water for 5 minutes; drain.

2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Created date

March 2016

Nutritional Information

Calories 104
Fat 5.9 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.5 g
Protein 4 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 4 mg
Iron 1 mg
Sodium 224 mg
Calcium 34 mg
Sugars 5 g
Est. Added Sugars 4 g