A crisp, colorful broccoli salad with a creamy light dressing, sweet cranberries, and crunchy nuts. Ideal as a side or a light lunch
Ingredients
4 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup thinly sliced red onion
1/3 cup dried cranberries
1/4 cup sliced almonds, toasted
2 tablespoons sunflower seeds
2 tablespoons cooked bacon bits (optional)
1/3 cup Greek yogurt
2 tablespoons light mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and black pepper, to taste
Instructions
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Rinse broccoli and cut into bite-sized florets. Shred carrots and thinly slice red onion.
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Toast almonds and sunflower seeds until fragrant; let cool.
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Whisk Greek yogurt, light mayonnaise, honey, and vinegar; season with salt and pepper.
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Combine vegetables, cranberries, nuts, and bacon (if using).
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Toss salad gently with dressing and chill 30 minutes before serving.