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.
This recipe tastes exactly like WF's Broccoli Crunch salad! The dressing is creamy, with just the right hint of sweet from the honey and the combo of almonds, cranberries and bacon works so well with the crunch of the raw broccoli. I'll be making this all summer long, I know it!
We prepared this to have as a side to BBQ pulled-pork. We swapped dried cherries for the cranberries as I had them on-hand. My children (ages 3 and 5) ate it up and my husband and I enjoyed it as well.
Husband is not a fan of raw broccoli but the flavor combination of this recipe got him on board! I used reviewer suggestion of grapes in lieu of bacon and recipe is delicious! Also agree with making in advance: allows the flavors to combine & makes the dish even better
Easy to made and very tasty. Recipe says 6 servings so I halved it (just one of me) - more like 4 servings. Didn't have Greek yogurt so used sour cream instead. Next time will make full recipe, and even double it when kids and grand kids come over - they all liked the small taste of leftovers I had. Per suggestions, will try with cauliflower too.