Broccoli Salad Without Mayo
An broccoli salad made without mayo cutting fat and calories. Greek yogurt, sour cream, a touch of sugar, and red wine vinegar add a delicious zing to this vegetable side dish perfect for potlucks.
Servings: 8 people
Calories: 169kcal
Equipment
- cutting board
- chefs knife
- large mixing bowl
- small mixing bowl
- whisk
- measuring cups and spoons
- stir spoon
Ingredients
- 6 cups broccoli florets, broken into small pieces
- 1/4 cup red onion, finely diced
- 6 strips bacon, crumbled
- 1/3 cup shredded cheddar cheese
- 1/3 cup dried cranberries
Dressing
- 1 cup plain Greek yogurt
- 1/4 cup sour cream
- 2 tablespoons sugar
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- cashews, slivered almonds, or pecans optional
Instructions
- Blend the dressing. In a small mixing bowl, whisk together the yogurt, sour cream, sugar, red wine vinegar, and salt.
- Combine the salad ingredients. To a large bowl, add the broccoli, onion, bacon, cheddar cheese, and dried cranberries.
- Combine the salad and dressing. Add the dressing to the broccoli salad, mix well. Refrigerate until serving. Add nuts right before serving is desired.
Notes
How To Store
Refrigerate until ready to serve. Prep up to 3 days in advance.Recipe Variations
- Apple cider or white vinegar in place of red wine vinegar.
- Raisins, sliced grapes, sunflower seeds, dried cherries or apricots in place of dried cranberries
- Eliminate the sugar or reduce to 1 tablespoon for a lower sugar version
- Feta or goat cheese in place of cheddar cheese
- 1-2 tablespoons of sriracha or hot sauce mixed into dressing for a spicy version
Nutrition
Calories: 169kcal | Carbohydrates: 14g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 249mg | Potassium: 308mg | Fiber: 2g | Sugar: 9g | Vitamin A: 524IU | Vitamin C: 61mg | Calcium: 104mg | Iron: 1mg