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Cranberry-Almond Broccoli Salad

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

Hands-on time 10 mins
Total time 1 hr, 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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.