Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 
Hands-on Time
10 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8 (serving size: about 1/2 cup)

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.

How to Make It

Step 1

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

Step 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.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

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