Recipes Cranberry-Almond Broccoli Salad


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.



  • 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

Nutritional Information

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

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.


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