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Healthy Broccoli Salad

This twist on traditional broccoli salad has more protein, calcium and even some vitamin D, with a lot less sodium and fat.
Author: Heather Mangieri, RDN


  • 2 pounds Fresh Broccoli Florets (cleaned and chopped into bite size)
  • 1/3 cup White Wine Vinegar
  • 1 cup Plain Greek Yogurt (2% fat)
  • 3/4 cup Sunflower Seeds
  • 2 tbsp White Sugar
  • 6 pieces Bacon (cooked crisp and crumbled)
  • 1/2 Large Red Onion (diced)
  • 3/4 cup Dried Cranberries
  • 1/8 tsp Salt


  • Clean and cut the broccoli into bite sized pieces, then allow to drain in a collander.
  • Cook the bacon, then crumble into pieces.
  • On a separate cutting board, chop the onions into very small pieces. If you have a chopper, I highly suggest using it. It makes it's much easier to get small pieces.
  • Lay a towel on your counter top and dump the broccoli on it. Pat each piece dry as much as possible, removing any extra water.
  • Combine broccoli, bacon, onion, sunflower seeds and dried cranberries in a large bowl. Toss well. Set Aside.
  • Make the dressing: In a small bowl, whisk together the Greek yogurt, white wine vinegar, sugar and salt until smooth. Pour over the broccoli mixture and toss well. 
  • Cover, and allow to chill in the refrigerator before serving.


  • Recipe Makes: 13 cups
  • Serving Size: 1 cup
  • Servings Per Recipe: 13
  • Nutrition Facts (per serving): 140 calories, 16 g carbohydrates, 2 g fiber, 7 g protein, 7 g fat, 1.5 g saturated fat, 5 mg cholesterol, 160 mg sodium, 6% DV iron, 6% DV potassium, 6% DV calcium
  • Meal Planning Servings: 1 CHO; 1 PRO; 1.5 FAT